Go to the Recipe: Blood Sauce
Don't you pit the cherries before blending?
Oops, yes, thanks Roger! We'll update it.
We put whole cherries into the blender and then strain them out as it says in step 6, but you can also pit them ahead of time. As long as you blend them on low, the pits will stay whole. The goal there was to avoid the busy work of pitting every cherry. But, up to you. Either way works!
Would love to see more recipes on offal, in addition to the advanced sous vide class. This recipe surely works like a charm!
How can I get pig's blood? I ask the pig purveyors at the farmer's market and they said they couldn't sell blood
Some Asian grocery stores that have a meat counter will also sell containers of pig blood.
I understand that this says to serve immediately, however, is there a way to hold it? And if so, for how long would one might recommend?
Might want to soak dried cherries in red wine or port when cherries are out of season
I can imagine this would even benefit from grinding up some fresh mahleb and adding it to the blood as it cooks. Really pull in that rich cherry flavor.
I’m wondering the same
Yum
Wow... This looks frigging delicious! Can't wait to do this.
I know it says goes well with the suckling pig, but what else would it go well with? Duck breast? the rib roast above?
