The Vampyre Cookbook
We are taking submissions of recipes of all kinds for a one-of-a-kind cookbook. An eclectic collection of dishes, drinks, and desserts. Old recipes and new. Haute cuisine to quirky cooking.
We are taking submissions of recipes of all kinds for a one-of-a-kind cookbook. An eclectic collection of dishes, drinks, and desserts. Old recipes and new. Haute cuisine to quirky cooking.
Black Pudding
I made my first Black Pudding tonight, and I loved it. It is very fatty, but I imagine that will be the case with any pudding or sausage recipe that will be in the cookbook. It was very bland, so I can see why it is typically paired with apples. I intend to have some for breakfast tomorrow. :D
Amazingly, the recipe reminded me a lot of a bread pudding, except that there are oats and barley as well as bread in the mix, and instead of eggs to thicken and bind it calls for blood.
I was able to acquire some frozen beef blood in Phoenix at the Ranch L Market in the COFCO Chinese Cultural Center. It was $1.29 for 7oz (by weight which was almost a perfect 8 fl. oz aka 1 cup).
I'll be trying other versions of the recipe and when I have something I can call my own, I'll publish the recipe in the book and here online. It's a simple recipe and remarkably good.
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