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Chef Keith Luce Shares Holiday Eggnog Recipe

Serve up a batch during holiday gatherings.

The holiday season is brimming with gatherings and parties -- and eggnog is a favorite tradition across the board.

This year, renowned chef Keith Luce opened up his recipe box and shared with Patch his winning recipe for eggnog -- the eggnog was served at the White House -- along with memories associated with the frothy creation.

"This isn't a recipe that I remember from my childhood but is from my time at the White House," Luce told Patch. "I will always remember my first Christmas there when, to my surprise, the butlers placed a big punch bowl of eggnog on the table of the State dining room and proceeded to float an entire gallon of Dolly Madison vanilla ice cream in the center. When I asked why store bought ice cream was used, the butler laughed and said, 'It's tradition.' Merry Christmas!"

Eggnog

6 eggs at room temperature, separated

3/4 cup sugar (for the yolks)

1/4 cup sugar (for the whites)

1/2 teaspoon vanilla 

fresh grated nutmeg

3 cups whipping cream, chilled

2 cups whole milk

Optional:

1 cup brandy or rum

1 1/3 cups bourbon

Method:

1. Separate the eggs

2. Put the yolks in a large bowl and the whites in a kitchen aid mixer 

3. Mix the yolks vigorously with a wire whisk for about a minute - they will turn much lighter yellow, then whisk in 3/4 cup sugar and 1/2 teaspoon vanilla, whisking steadily. Grate in a bit of nutmeg. Now add 3 cups cream and 2 cups milk (and the alcohol if you're using it) and whisk a bit more. Everything should be thoroughly incorporated.

4. Beat the egg whites until they form soft peaks at this point, add the 1/4 cup sugar, a little at a time, as the mixer runs. Continue beating until the mixture forms stiff peaks, but still looks moist. 

5. Gently fold whites into the yolk mixture and ladle out the eggnog into cups. Top with a bit more freshly grated nutmeg and serve.

that Luce, executive chef and owner at the Jedediah Hawkins Inn/Luce and Hawkins Restaurant in South Jamesport had taken his leave, and that Alex Algieri, a chef formerly of the North Fork Oyster Company in Greenport, would be taking over the kitchen.

Luce declined to comment.

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