As Thanksgiving nears, I hear people buzzing around the office and in the grocery store about what they’re going to prepare for the big meal. I know we’ll be having a brined turkey, dressing, braised collards, squash tartlets and homemade cloverleaf rolls. We haven’t firmed up the rest of the menu yet, so I’m not sure what my mother-in-law will be providing, other than her must-have cranberry sauce, but I’m sure it will be delicious.
What has gotten my attention the past few days is the fact that because we typically eat later in the day, we’re going to need some hearty hors d’oeuvres to tide us over.
I’ve gotten some delicious ones this year from various Cooks of the Week and I plan to make a few of them (chicken cheese ball, bacon-wrapped chicken bites), but I was really interested in something I could make ahead and freeze and then pull out at the last minute.
I think these little cheesy crackers from Ina Garten, aka The Barefoot Contessa, will be perfect. The woman who posted the recipe on Pinterest said to pair them with some thin-sliced Parma, good olives and a nice glass of Prosecco.
That sounds good to me!
Parmesan and Thyme Crackers
1 stick unsalted butter
3 ounces grated Parmesan
11⁄4 cups all-purpose flour
1⁄4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1⁄2 teaspoon freshly ground black pepper
1 tablespoon cold water (optional)
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
Dump the dough on a lightly floured board and roll into a 13-inch long log (if dough is too crumbly, add cold water to help it hold together). Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
Preheat the oven to 350 degrees. Cut the log crosswise into 1⁄4- to 1⁄2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
Makes 30 to 36 crackers.
Ginna Parsons is the Daily Journal’s food/home/garden editor.