Roquefort-and-Pear Eggnog

By Amanda Hesser

Roquefort-and-Pear Eggnog
Tom Schierlitz for The New York Times. Food stylist: Susan Sugarman.
Total Time
30 minutes, plus chilling
Rating
4(34)
Comments
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This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said “sweeps the field.” She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. “Freeman is a man who isn’t shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like ‘the Waylon,’ which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park.” What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.

Featured in: FOOD: RECIPE REDUX; 1958: Eggnog

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Ingredients

Yield:10 servings
  • 3ounces Roquefort cheese, crumbled
  • 1½+cups heavy cream
  • 4eggs, separated
  • 1tablespoon sugar
  • ¼cup poire William, or other pear brandy
  • ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

155 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 185 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    One to two days before making the eggnog, combine the cheese and cream in a container and refrigerate for 36 to 48 hours.

  2. Step 2

    In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William. Beat until pale yellow and emulsified. Chill for 2 hours. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.

  3. Step 3

    Whip the cream to stiff peaks, then fold into the egg-yolk mixture. Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks. Fold into the cream mixture. Chill for 1 hour. Serve in small cups with a spoon.

Ratings

4 out of 5
34 user ratings
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Comments

GC

The other recipe that accompanied Amanda Hesser’s article, the Craig Claiborne version, is our go-to family favorite. I did not grow up drinking eggnog but now family looks forward to once-a-year indulgence of the richest, fluffiest, most delicious eggnog possible on earth. It is so good! I have even cut it in half, using six eggs instead of 12, and it still makes plenty - plus you can always extend by adding a little more milk, cream or bourbon... Highly recommend the classic version!!! Cheers!

Maddie

Was excited to try this for Christmas dinner but it was disappointing. Tasted like Roquefort that had been sent through a ready whip can - too airy and sweet. Pear flavor was too mild as well.

Stan Brothers

This is awful! It sounded so intriguing, but I threw the whole batch out. What a waste of time (you have to wait a day) and effort (go find pear brandy).

GC

The other recipe that accompanied Amanda Hesser’s article, the Craig Claiborne version, is our go-to family favorite. I did not grow up drinking eggnog but now family looks forward to once-a-year indulgence of the richest, fluffiest, most delicious eggnog possible on earth. It is so good! I have even cut it in half, using six eggs instead of 12, and it still makes plenty - plus you can always extend by adding a little more milk, cream or bourbon... Highly recommend the classic version!!! Cheers!

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