2007: Roquefort-and-Pear Eggnog

• 3 ounces Roquefort cheese, crumbled
• 1 1/2+cups heavy cream
• 4 eggs, separated
• 1 tablespoon sugar
• 1/4 cup poire William, or other pear brandy
• 1/2 teaspoon kosher salt

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. In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William.
3. Beat until pale yellow and emulsified.
4. Chill for 2 hours.
5. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.
6. Whip the cream to stiff peaks, then fold into the egg-yolk mixture.
7. Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks.
8. Fold into the cream mixture.
9. Chill for 1 hour.
10. Serve in small cups with a spoon.

cheese, heavy cream, eggs, sugar, poire, kosher salt

Taken from cooking.nytimes.com/recipes/1878 (may not work)