And what is the prescribed response? Is it to walk down an aisle? Is it to fill out a card, or to lift up a hand? Is it to make an appointment with a preacher, or to decide to be baptized and join the church? While any of those things may be involved, none of them necessarily is. The response of the Good News – the message that Paul preached and other Christians preached throughout the New Testament – is to repent and believe. Once we’ve heard the truth about our own sin and God’s holiness, about His love in sending Christ, and about Christ’s death and resurrection for our justification, then, as instructed by the first words of Jesus recorded in Mark’s gospel, our response is to “Repent and believe the good news!” (1:15).

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Irish	Holidays, Beverages, Alcohol	4	Servings

INGREDIENTS

4		Eggs, separated
1/3	c	Plus 2 TBs "superfine" sugar
2	c	Half & half
1/2	c	Heavy cream
1/2	c	Dark Rum (Meyer's brand suggested)
1/2	c	Either Corvoisier Cognac or Tullamore Dew Irish Whiskey (or any other smooth cognac or bourbon)
		Pinch of salt
1	ts	Vanilla extract
		Fresh nutmeg for grating

INSTRUCTIONS

1. Whip together the egg yolks and 1/3 c bar (superfine) sugar til sugar
dissolves and egg yolks take on a pale lemony colour 2. add half & half and
the rum and cognac/whiskey 3. add the vanilla and grate on *some* fresh
nutmeg
4. place this mixture in the refrigerator for up to two hours (preferably
all of these steps have been done in a very clean stainless steel bowl) 5.
After two hours, the egg/half&half/coganc mix should become thick 6. In a
separate stainlees steel bowl whip the reserved egg whites (which also
should have been refrigerated all this time!) till they become frothy. Add
the pinch of salt, continue whipping til *soft* peaks form.
Sprinkle on the 2 TBs sugar and continue whipping on high speed til
*stiff*peaks form. (Do not OVER whip or the egg yolks will break down!) 7.
Withe a rubber spatula, gently fold the egg whites into the egg/half&
half/liquor mixture until well incorporated. 8. Whip the heavy cream (in a
separate bowl, oruse the now empty egg WHITE bowl) till lightly but firmly
whipped 9. Fold the heavy cream into the mixture. 10. Place egg nog into a
punch bowl, or directly into glass/cs. Grate
more FRESH nutmeg on the top and 11. ENJOY!
Helpful hints: (in case i made a mistake on ingredients) 1. The original
eggyolk/H&H/liquor mix after two hours in frig should be thick and creamy
(a result of the alcohol "cooking" the egg yolks.) IF it seems TOOO thick
(you canstand a spoon in it, e.g, you may need to add a little more half &
half) 2. The sugar in the recipe can be increased to 1/2 c if you want to
*mask* the flavour of the alcohol more (or decreased to 1/4 c if you want a
more potent brew!)
3. The real trick is knowing how to properly whip egg whites and how to
properly FOLD them and the heavy cream into the base mixture. You want to
completely incorporated all so you end up with a frothy, airy, almost
"Ambrosial" consistency throughout. Too much folding deflates the egg
whites and turns them back into egg water. Too little folding leaves you
with egg white *pockets* scattered throughout your drink.
Been years since i made this. It goes down like a milkshake and tastes like
one too, but delivers quite a wallop so WATCH OUT! I usuallyl end up
folding even a little more Cognac and Irish in at the end.
Formatted for MM by RC

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