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Cicada Recipes

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By The Staff

Just like many of nature’s creations, even cicadas are edible. Here are a couple of recipes to make use of all those cicadas buzzing around.

HOW TO DRY ROAST CICADAS

Place cicadas on a cookie sheet and roast for 10 to 15 minutes at 225 degrees F. Cooking time will vary depending on size and water levels. Check your cicadas when you remove them from the oven. They should be a soft dry consistency, a bit like a nut. If they are still moist inside, they should be roasted for longer.

Chocolate Covered Cicadas

Ingredients:

8 squares of good-quality dark, white or milk chocolate

30 dry roasted cicadas

Directions:

1. Roast teneral cicadas for 15 minutes at 225 degrees F.

2. Meanwhile, melt chocolate in a double-boiler over low heat. Dip insects in chocolate in a double-boiler over low heat. Dip insects in chocolate, place on wax paper and refrigerate until hardened.

Yield:

30 cicadas

Cicada-Rhubarb Pie

Ingredients:

4 cups chopped rhubarb

1 cup fresh cicadas, washed and any hard parts removed

1 1/3 cups white sugar

6 tablespoons all-purpose flour

1 tablespoon butter

1 recipe pastry for a 9-inch double crust pie

Directions:

1. Preheat oven to 450 degrees F

2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle cicadas in amongst the rhubarb. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.

3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 40 to 45 minutes.

Yield:

Makes 1 pie (8 servings)

Emergence Cookies

“These should look like cicadas emerging out of a little pile of chunky mud!”

Ingredients:

1/2 cup shortening

3 eggs

1 1/2 cups sugar

4 oz. unsweetened chocolate, melted and cooled

2 tsp. baking powder

2 tsp. vanilla

2 cups all-purpose flour

1/3 cup sugar

1 beaten egg white

1/2 cup coarsely chopped nuts (optional)

about 60 parboiled dry roasted cicadas (roast for only 8 minutes so that they retain some moisture)

Directions:

1. In a large bowl, beat shortening with eggs, the 1 1/2 cups sugar, cooled chocolate, baking powder and vanilla until well combined, scraping sides of bowl.

2. Gradually stir in flour until thoroughly combined. Stir in the nuts. Cover and chill for 1-2 hours or until dough is easy to handle.

3. Meanwhile, stir together the 1/3 cup sugar and beaten egg white. Place cicadas on waxed paper; brush with egg white mixture and set aside.

4. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Place a cicada on top of each ball, pressing lightly.

5. Bake in a 375 degree F oven for 8-10 minutes or until edges are set. Transfer to a rack to cool.

Yield:

60 cookies

INFORMATION OBTAINED FROM: www.newsdesk.umd.edu/pdf/cicada%20recipes.pdf

Recipes by Jenna Jadin, University of Maryland