Today we chat with Dr. Marianne Shockley, an entomologist and academic professional at the University of Georgia. She is also, among other things, one of the founders of the North American Coalition for Insect Agriculture (NACIA) and we’ll talk all about this awesome organization.
Over in the Cricketlicious Cafe, ChefPV whips up some Citrus Hopper Brownies with Candied Chapulines, we have some big news to report out of Austin, Texas, and on “As the Crickets Chirp” it’s Radio 1940.
Click here for all the info on NACIA’s 2018 Conference!
Citrus Hopper Brownies with Candied Chapulines
INGREDIENTS
1 cup GRINDED CHAPULINES
2 tbsp minced GINGER
1 tsp CINNAMON
⅓ cup LEMON JUICE
1 cup GREEK YOGURT
¼ cup MINT LEAVES (finely chopped)
½ cup CHAPULINES (Merci Mercado)
3 tbsp COCONUT OIL
½ cup MAPLE SYRUP
6 MEDIUM EGGS
½ cup PUMPKIN PUREE
½ cup RASPBERRIES
DIRECTIONS
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Preheat oven to 450F.
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In a large mixing bowl, whisk together GRINDED CHAPULINES, GINGER, CINNAMON and LEMON JUICE. Set aside.
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In a small mixing bowl, mix together YOGURT & MINT, then set aside in refrigerator until ready to use.
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In a small pan, saute CHAPULINES over medium heat in 1 tbsp COCONUT OIL & ¼ cup MAPLE SYRUP until caramelized.
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In a separate mixing bowl, whisk 6 EGGS with ¼ cup MAPLE SYRUP until well combined and creamy.
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Add PUMPKIN PUREE to EGG MIXTURE and whisk until completely incorporated.
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Add WET MIXTURE to CHAPULINES MIX and whisk until completely combined.
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Grease foil-lined baking cups with COCONUT OIL, place the cups on a baking sheet, fill the cups with batter, then place in oven to bake for 40 minutes.
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Remove from oven and cool for 15 minutes, until foil wrap can be removed without damaging the brownies.
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Top each muffin with MINT YOGURT, RASPBERRIES and CANDIED CHAPULINES.
Here is ChefPV‘s video version of this week’s Cricketlicious Cafe:
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