Cicada Recipes

Cicada-Portobello Quiche
1 Portobello cap
¼ – ½ C blanched, teneral cicadas
     Cut the Portobello into cubes. Sauté in olive oil until cooked. A few minutes before the mushroom is done cooking, add the cicadas and stir. Temporarily, set this mixture aside.

¾ C whole wheat flour
3 T olive oil
3 T water
     Mix together. Use rolling pin to roll out between two sheets of wax paper. Carefully remove top sheet of wax paper, and flip crust over into quiche pan or pie plate. Remove second sheet of wax paper. Fit crust into pan, fixing top edge and patching holes. Note: crust will be very thin.

¾-oz. carton basil
½ lb (approx.) cheddar cheese
     Preheat oven to 375° F. Put the mushroom-cicada mixture into the crust and distribute evenly. Chop the basil and sprinkle evenly over the filling. Grate the cheese and sprinkle evenly over the basil.

4 eggs
1 - 1½ T whole wheat flour
1¼ C whole milk
1 tsp (approx.) cinnamon
¼ tsp (approx.) nutmeg
     Break the eggs into a bowl, and whisk slightly. Add the flour and seasonings, and whisk until mixed. Add the milk and whisk until mixed. Set the pan of quiche in the oven, on the oven rack, then pour in the liquid.

     Bake at 375° F for about 30 min until the top is golden brown. Cool slightly before cutting.
 — Janet Stein Carter

Cicada Sauerbraten with Spätzle
½ C vinegar
½ C water
¼ onion, sliced
¼ stalk celery or 1 tsp celery seed
¼ carrot, chopped
3 peppercorns
2 cloves
1/16 tsp mustard seeds
¼ tsp salt
1 tsp honey
¼ tsp ginger
     Mix together in a sauce pan and bring to a boil.

1 portobello cap
¼ – ½ C blanched, teneral cicadas
¼ lemon, sliced
     Mix mushroom and cicadas together in a bowl. When the liquid is boiling, pour it over the mushroom-cicada mixture. Add the lemon slices, cover the bowl, and let the mixture marinade for at least several hours (preferably, overnight). Drain, then sauté the mushroom, cicadas, onion, and carrots (and celery) in olive oil.

1-2 T whole wheat flour
2 T yogurt
2 T raisins
     Heat the marinade mixture. Give the peppercorns, cloves, and mustard seeds some time to add their flavors to the mixture, then remove them. Stir a little of the marinade into the flour, then stir that back into the whole batch, and cook until thickened. When the mixture is thickened, turn off the heat and add the yogurt and raisins.

Spätzle Noodles:
1 egg
whole wheat flour, as needed
     Beat the egg slightly, then mix enough whole wheat flour into it to form a thick batter. Use a spatula to mash through a colander into boiling water. Remove when cooked.

     Serve the sauerbraten over the spätzle, with the gravy drizzled/poured over the top.
 — Janet Stein Carter

Curried Cicadas and Chickpeas
1 C brown rice
2 C water
     Mix together and cook for 45-60 min.

½ onion
¼ – ½ C blanched, teneral cicadas
1 15-oz can chickpeas
1 6-oz can tomato paste
2 T curry powder
2 T raisins
water as needed
     Chop the onion and sauté in olive oil. When the onion pieces are beginning to turn translucent, add the cicadas and continue cooking until the onion is translucent. Add the rest of the ingredients and cook, covered, over low heat 15 to 30 min, stirring occasionally.

plain yogurt, to taste
     Serve sauce over rice and garnish with plain yogurt.
 — Janet Stein Carter

German Chocolate Cicada Cake
1 4-oz package German sweet cooking chocolate, coarsely chopped
1/3 C water
1-2/3 C all-purpose flour (or 1 cup flour and 2/3 cups finely ground dry cicadas)
50 Female cicadas (blanched)
1 teaspoon baking soda
½ tsp salt
½ C butter or margarine
1 C sugar
1 tsp vanilla
3 egg yolks
2/3 C buttermilk
3 stiff beaten egg whites
coconut-pecan frosting (homemade or from the grocery)

  • Grease and lightly flour two 8 × 1½ in round baking pans, and set aside.
  • In a small saucepan combine the chocolate and water, cook and stir until chocolate melts, then cool.
  • Stir together the flour, baking soda, and salt.
  • In a large mixer bowl, beat the butter or margarine on medium speed of an electric mixer for about 30 seconds.
  • Add the sugar and vanilla and beat until fluffy.
  • Add the egg yolks, one at a time, beating well on medium speed, then beat in the chocolate mixture.
  • Add the dry ingredients and buttermilk alternately to beaten mixture, beating after each addition.
  • Fold in the beaten egg whites.
  • Turn cake batter into prepared pans.
  • Bake in a 350° F oven for 30-35 minutes or until the cake tests done.
  • Place the cake layers on wire racks and cool for 10 min.
  • Remove the cake from the pans and cool thoroughly.
  • Fill and frost top with coconut pecan frosting.
  • After the frosting is on, line up female cicadas in a circle around the bottom base as well as the top the cake for that elegant decoration that makes this cake delicious.
    Makes about 12 servings.
  •  — Steven Hogel

    J. Yan. May 25, 2004 2-11


    6 oz. cream cheese
    30 freshly hot water boiled cicadas
    1 pkg. Wonton wrappers

    Drop approximately 1 teaspoon of cream cheese on each of the wonton wrapper and then put 1 cicada on each of the wrapper. Fold in corners and seal with egg white. Fry in hot oil until crispy and brown. If needed serve with Sweet & Sour Sauce.
     — Jun Yan
    Cicada Granola Chews
    Cicada Granola Chews
    by Carrie Brown

    15 cicadas
    1 cup flour
    1 cup brown sugar
    1/2 tsp cinnamon
    1/2 cup butter
    1 egg
    1/2 tsp vanilla
    1/4 tsp baking soda
    1/2 tsp salt
    2 1/2 cups Kroger Granola Cereal with Raisins

    First freeze cicadas and break off legs and wings etc. Next boil for 5 min. then bake at 550 F for 10min. Take cicadas out and cut up very finely. Preheat oven to 350 F. In a large bowl stir together flour, brown sugar, salt, cinnamon, and baking soda. Stir in remaining ingredients except cereal; until smooth. Stir in half of the cereal. Form dough into 1 inch balls and roll in remaining cereal. Place 2 inches apart on ungreased cookie sheet. Bake for 12-14 minutes, or until golden brown.
     — Carrie Brown
    Cicada something...
    Shell Pasta
    Ranch seasoning packet
    Diced red bell peppers
     — Julie Kegley
     — person
     — person
    Under Construction!
    Copyright © 2004 by J. Stein Carter