Bloody Good Ice Cream

10 December, 202510 December, 2025 lamprey_kitchenLeave a comment

Ice cream in December, you ask? Well, it’s warm somewhere, isn’t it? And if it’s not toasty where you are, this ice cream is worth having even if it’s freezing outside. The recipe is fairly simple and straightforward, but the result is a wonderful assembly of flavor that will charm even the squeamish.

I first tried this ice cream at Salt & Straw, a well known ice creamery in the Pacific Northwest, many years ago. They’re infamous for their odd flavor combinations, especially during the holidays, and this is one of their Halloween specialties. It doesn’t return often, unfortunately, but that’s alright, as I can make it anytime now, and so can you!

Torta di sanguinaccio di maiale

18 April, 2019 lamprey_kitchenLeave a comment

I can say without doubt that this is one of the very best sweet blood recipes I’ve ever tried. It will change anybody’s mind about eating blood. Read More »

Blood and Orange Chocolate Mousse

22 February, 201922 February, 2019 lamprey_kitchen1 Comment

Chocolate, orange and blood. Three flavors that come together wonderfully in this recipe. It’s definitely a favorite.

Blood Cocoa Sponge Cake

6 February, 2019 lamprey_kitchenLeave a comment

The original recipe was found on this post by Nordic Food Lab, among a couple other brilliant blood-based dishes, be sure to check them out. For a while, this was my go to site for whenever I had extra blood left in the fridge and needed to do some cooking.

After experimenting with this recipe quite a bit, I propose here my own take on it. Make sure to check the Notes and Tips at the end of the post, because this cake is surprisingly difficult to get right.

This particular cake ended up a bit dense and lacking the “sponge”. Avoid making the same mistake by checking the tips at the end of the post.

If you’d rather settle for a fast, foolproof option, try out our sweet blood pancakes.
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Buttermilk Blood Pancakes (sweet)

18 January, 201919 January, 2019 lamprey_kitchen2 Comments

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 chocolaty, 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.

Blood gingerbread cookies

10 January, 201916 January, 2019 lamprey_kitchenLeave a comment

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.

Spicy Habanero Sanguinaccio Dolce

2 December, 201810 December, 2020 lamprey_kitchen1 Comment

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.

Cinnamon Blood Apple Fritters

22 October, 201816 January, 2019 lamprey_kitchenLeave a comment

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.
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