1. Muddle basil, add Aviation gin, lemon/lime juice + simple syrup.
Why I love this season: #7
3 ounces Roquefort cheese, crumbled
1 1/2 cups heavy cream
4 eggs, separated
1 tablespoon sugar
¼ cup poire William, or other pear brandy
½ 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. Beat until pale yellow and emulsified. Chill for 2 hours. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.
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. Serves 10.
Also: Cedar-scented Eggnog from NYT: Winter Drink Recipes
NYT’s Well Blog is featuring a lot of great vegan recipes and will be adding a dish daily until Thanksgiving Day.