Downeast Maine Yorkshire Pudding Recipe

This is a St. Jude's fundraiser recipe. The best small venue would be at Teddy Roosevelt's historic cabin in Downeast Maine.

Queer Eye for the Straight Guy and Ms. Jay, from America's Top Model should be the ones to organize the inclusive fundraiser there.

They'll need a donated, brand new, custom-built, private jet, equivalent to a 747 in size, to continue their good works in the impoverished, first-generation immigrant communities also.

The GLBT community should be honored at St. Jude's hospitals afterwards, for their civil rights activism and generous philanthropy on behalf of the poorest U.S. communities.

Please pass this onto the ACLU, New York, Californian and Coloradoan governors.

Ingredients:

7 double-yolked, extra-large eggs, organic, fresh, Irish-buttered, from heritage chickens

3 cups organic, unsweetened, heavy cream, pasteurized, from grass-fed cows only

4 cups organic, turkey stock/broth from a previous blog posting (or the beef broth from another recipe posting, excluding the pho spices in the bouquet garni)

3 cups organic chestnut flour

2 and a half tsp sea salt, finely-ground

Directions:

Puree the cream and eggs in a blender, until smooth. The, add the flour and salt into the blender. Puree for another minute, then refrigerate. Preheat the oven to 425°F, with center rack.

Next, use unsalted butter or organic goose fat, melted, to grease a large muffin pan. Heat the greased pan in the oven for 7 minutes. Then, take it out.

Fill each muffin cup 2/3 full, or 3 to 4 TBL of the batter per cup. Bake this for 25 to 30 minutes, or until a toothpick comes out of the center Yorkshire pudding cleanly, without any wet batter on it. It should look golden-colored and puffy.