The Hudson's Experience
Maurice Salad, Cheddar Cheese Soup and Popover

Maurice Salad
Dressing:
2 Teaspoon white vinegar
1 1/2 teaspoon lemon juice
2 teaspoons finely minced onions
1 1/2 teaspoons sugar
1 1/2 teaspoon dry mustard
1 cup Mayonnaise
2 tablespoons fresh chopped parsley
1 hard boiled egg, diced
salt

Combine the first 6 dressing ingredients and stir to dissolve the sugar
Add remaining dressing ingredients and mix well

Salad:
14 ounces of ham, cut in strips
14 ounces cooked turkey breast, cut into strips
14 ounces swiss cheese, cut into strips
1/2 cup slivered sweet gherkin
1 head iceberg lettuce, shredded
14 pimento stuffed olives

Combine ham, turkey, cheese and gherkins together in a large bowl
Toss together with the dressing
Divide the lettuce among plates, top with salad and garnish each with 2 olives

Cheddar Cheese Soup

Ingredients:
4 tablespoons butter, unsalted
1 1/2 cups onions, finely chopped
1 cup celery, finely chopped
1 1/2 cups carrots, finely chopped
1/2 cup flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken stock
2 pounds aged cheddar cheese, shredded (high quality aged for at least 12 years)
salt
pepper
Angostura bitters
parsley, chopped for garnish

Preparation:
Heat butter in a stockpot over medium high heat until foamy
add the onion, celery and carrots
saute until the onion is softened and translucent
sprinkle the flour, cornstarch, paprika and backing soda over the vegetables
cook stirring constantly for 2 minutes
add the milk and chicken stock
whisk until smooth
heat, stirring often to prevent milk from burning on bottom of pot
when the carrots are soft, remove the pot from heat
Blend
add cheddar cheese, stirring to thoroughly combine
The heat of the soup will melt the cheese
Stir until the cheese is fully integrated nd no distinct bit remain
add salt and pepper to taste
ladle into bowls
top each bowl with a dash of bitters and sprinkle of parsley
serve with crusty sourdough bread alongside

Popover's
Ingredients:
2 tablespoons unsalted butter, melted
3 eggs, lightly beaten
1 cup milk
1 cup flour
1/2 teaspoon salt

Preparation:
Preheat oven to 450
Spray the cups of 6 cup popover pan with non-stick spray
pour 1/2 teaspoon of the melted butter into each cup
in a bowl whisk together eggs and milk, then whisk in the remaining butter
in a separate bowl whisk flour and slat then add egg mix and whisk. whisk for 2 minutes
divide evenly in each cup and bake for 20 minutes
reduce heat to 325 and bake for 15 minutes
remove and let cool before eating