Hello April! With a beautiful Easter weekend behind us and daily temperatures slowly on the rise, I am so looking forward to productive hours in the garden and resuming walks with the dogs. The cheerful sounds of tweeting birds and busy bees fill me with hope for another great growing season, so it feels a bit odd that I’m actually going to write about eating crickets!
I NEVER would have ventured, much less considered [the idea] of eating insects until…I saw an episode on MasterChef Australia (yeah, those guys again!). One of the ingredients in a mystery box challenge was a big bowl of frozen crickets. A contestant decided to incorporate them in a semifreddo that the judges LOVED so I thought, what the heck, why not?
Thank goodness for Amazon, where you can buy just about anything your recipe list requires.
I modified Elise Franciskovic’s Cricket Caramel Semifreddo with Lime Curd and Betel Leaf Crumb down to semifreddo on crushed oatmeal cookies, puffed purple rice, and lemon curd. Ah yes, and crickets. What do they taste like? Well, not much right out of the package, but lightly sauted in a drizze of olive oil, the flavor is similiar to pork rinds. As for the semifreddo, it was just sweet with more sugary bits from the caramelized crickets. Nothing to chirp home about.