I picked up a few more cicadas in Glen Ellyn this morning. Later today I'm going to try this recipe. I think it will put the finishing touches on my 2007 cicada adventure. I found and then adapted this recipe from CICADA-LICIOUS: Cooking and Enjoying Periodical Cicadas. It comes from Jenna Jadin and the University of Maryland cicadamaniacs.
Chocolate Covered Cicadas
8 squares of good-quality dark, white, or milk chocolate
30 dry roasted cicadas
1. Roast cicadas for 15 minutes at 225F.
2. Meanwhile, melt chocolate in a double-boiler over low heat. Dip insects in chocolate, place on wax paper and refrigerate until hardened.
Anyone want dessert?
This morning (6/2) I made them! The chocolate was white almond bark and I think I got it a little too hot so it was more of a creme color, but everything worked great! They tasted just like vanilla candy with something crunchy inside.
And now my cicada cooking adventure for 2007 is officially over.