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 »
Tag: lamprey’s kitchen
Veriletut : Beer and rye blood pancakes (savory)
Filling, protein rich pancakes that are idea for breakfast. Inspired by the traditional finnish blood pancake.
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Blood and Orange Chocolate Mousse
Chocolate, orange and blood. Three flavors that come together wonderfully in this recipe. It’s definitely a favorite.
Buckwheat blood dumplings stuffed with mushrooms
I’ll admit it, this is a weird recipe, somewhere between ravioli, russian pelmeni and gyoza. Just…With extra blood. They are a bit time consuming to make but definitely worth the effort as they only take a couple minutes to fry. Make a big batch (double or triple the amounts in this post) and keep them in the freezer for a quick lunch.
They go wonderfully well with steamed vegetables, parsnip or celery root puree, or simply some rice.
Blood Cocoa Sponge Cake
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.
If you’d rather settle for a fast, foolproof option, try out our sweet blood pancakes.
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Buttermilk Blood Pancakes (sweet)
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 Pasta with Pumpkin and Sage sauce
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.
Blood gingerbread cookies
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
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.
Terrine de Boudin Noir (Black sausage terrine)
This is a wonderful recipe I came across on Gourmantissimes, while trying to find ways to improve on the Blood Terrine recipe.
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.
THE RED CELLAR 