VIKING BLOOD RECIPES

Steps:

• Pour Aquavit and tia maria over ice cubes in a highball glass. Fill with soda stir, and serve.

Steps:

• The night before baking, combine the preferment ingredients, mix, cover, and allow to ferment overnight.
• The next day, mix the preferment with the final dough ingredients except the salt and yeast and allow to autolyse (rest) covered at room temperature for 30 minutes.
• Knead the salt and yeast into the dough, cover and allow to double in size.
• From here the dough can be refrigerated for 2-3 days, or frozen.
• To cook, portion the dough into 2 ounce balls, then cover with a towel and proof in a warm place until puffed, and an indent in the dough doesn't spring back immediately, about 45 minutes depending on how warm your kitchen is.
• Bake the buns at 300 for 20 minutes, or until cooked through, then cool and allow to dry at room room temperature or preferably in a dehydrator until completely dessicated and dried. Store the dried buns in a cool dark place, I used a 2 gallon mason jar.
• Re-hydrating and serving
• To make four servings, take a paring knife, and put the tip into the top of two of the blood rolls, tap down on the knife handle like a chisel to break the rolls in two, then warm 4 cups of seasoned meat stock until hot, but not boiling.
• Add the bread chunks and allow to sit for 15 minutes.
• When the bread is fully hydrated, warm it back up to your liking.
• Here's my Halloween suggestion: put a ½ cup of mashed winter squash in each bowl, then spoon a hunk of bread over the squash, garnish with some of the juice, and scatter over some sautéed black trumpet mushrooms before serving.