First in a series of blood pancakes recipes. Next up will be Veriletut, savoury finnish pancakes, with beer, buckwheat and blood as the main ingredients, followed by a chocolatey, gluten-free, protein-packed version with cocoa (with blood, of course).
This is a version of the classic buttermilk pancake including pig’s blood. They are extremely easy to put together and delicious. As I was in a hurry, mine came out a bit denser than usual, but don’t fret, you can get them pretty fluffy. Ideal for a Sunday morning breakfast or a nice afternoon snack.
Is there anything better than freshly made pasta? I don’t think so. These blood tagliatelle are rich, flavorful, and the combination of rye and blood is very well complimented by the slightly sweet pumpkin and sage sauce.
A very classic, easy, gingerbread recipe that simply substitutes the eggs with pig’s blood. Fast to make and delicious, it’s a good way to spice a little your Christmas Eve dinner. The blood gives the cookies a beautiful dark color and a subtle animal tinge.
“Hematogen (Russian: Гематоген, Gematogen; Latin: Haematogenum) is a nutrition bar, which is notable in that one of its main ingredients is black food albumin taken from processed (defibrinated) cow’s blood. Other ingredients may vary, but they usually contain sugar, milk and vanillin.” (courtesy of Wikipedia)
I had come across Hematogen bars online a couple of times, (see this Chowhound’s article.) and the idea of blood protein bars sounded pretty appealing. Read More »
Sanguinaccio Dolce is a traditional Italian dessert from Naples, usually served during the festivities of Carnevale. This rich, dulcet pudding is customarily made from pig’s blood, milk, chocolate, and sweetened with a bit of sugar, though other ingredients occasionally appear, such as dried fruit and nuts.
It is quite different in that it does not use raw blood as a base, but blood sausage stuffing, or blood pudding. (that you purchased or made yourself, we’ll be posting a recipe for blood sausage soon.)
In any case, this was quite a find. This terrine is wonderfully creamy, while firm, and packed full of flavor. It makes a wonderful breakfast or a lovely appetizer.
Putting blood in bread isn’t something new, both Sweden and Finland keep that tradition alive with the traditional rye blood bread (verileipä in Finland), which is even generally available commercially.
What I am proposing here is slightly different. It’s a recipe with lower blood content, for very versatile, airy and moderately sweet pig’s blood brioche buns, (as opposed to rather dense, blood packed rye bread), that can be enjoyed on their own, toasted with a little salted butter, in soups, or even as burger buns.
Surprisingly, this sweet treat, and not the classic savory black pudding, is the very first blood-based dish I made, and it remains a favorite of mine. It is surprisingly complex and flavorful with a strong cinnamon hit. Read More »