For whatever reason, we are just now getting really good citrus fruits in the past few weeks. Clementines have been abundant for months, but only since the start of March have I seen really nice Cara Cara oranges, grapefruit, and blood oranges for sale. Poking about the rosy-cheeked blood oranges in the market crate, I was running through possible recipes when I thought of blood. Pork blood. Blood orange flavored blood? Hmm.
|Blood Oranges and Fresh Pork Blood|
Initially I thought of making a boudin noir style blood sausage, but oranges, orange marmalade, and orange juice kept making me think of a breakfast dish. This pushed me to go with a black pudding blood cake, one easily sliced and seared for a traditional British fry-up.
I started by gently frying some diced pork back fat and onions together until the fat turned opaque. When the fat cooked through, I poured off the rendered lard into a jar for later and let the onions and fat cool. While the fat was cooling I warmed 24 oz of North Woods Ranch's pork blood with 8 oz of heavy cream. To help the pudding set to a firm, sliceable consistency, I added a cup of Anson Mill's polenta.
|Blood Pudding and Eggs|