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Menu Plan for Winter II: Week 4, Thursday

New Year's Day
Split Pea Soup
Cheese Popovers

Cooking time:  90 minutes for menu       Cooking schedule: see below for instructions

            This may or may not be your idea of Split Pea Soup.  Some like it puréed, with mainly peas, other, like me, prefer it chunky, with more ingredients.  The split peas break down and make it thick enough for my taste and I prefer the chunks ham, potatoes, carrots and celery. 

Split Pea Soup

Total time: 1 hour 30 minutes
   Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured ham.  Regular baked ham would work as well.  This will make 4 servings.

Split Pea Soup Ingredients:

 Instructions:

Cheese Popovers

Total time: 45 minutes
     Popovers are so easy, and so good hot from the oven, slathered in some sweet butter, of course.  The secret is simple: whisk the eggs, then lightly whisk in the milk and flour; a few lumps are okay, you don't want to deflate the eggs.

Cheese Popovers Ingredients:

 Instructions:

Cooking Schedule: 90 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium pot for soup (4qt or L), medium bowl,
whisk, muffin pan, ladle

Cut ham if using slices
Put peas, ham, water in pot, bring to a boil
Cover, reduce heat, simmer
     45 minute break
Turn oven on, 450F (225C)
Chop onion, add to soup
Butter muffin pan if needed
Whisk eggs
Add milk, flour, nutmeg, salt, whisk lightly

Ladle half the batter into muffin cups
Add cheese, remaining batter
Bake popovers
Peel, slice carrot, add to soup
Cut potato, add to soup
Slice celery, add to soup, cover, simmer
      10 minute break
Turn oven down, 350F (180C)
Stir soup
     15 minute break
Stir soup
Remove popovers
Serve soup and popovers....
Don't forget the butter