Skip to main content

Lemon-Cricket Squares


Yes, you read that correctly. Lemon. Cricket. Squares. Get past the idea of eating an insect and you'll have the added benefit of some protein your dessert! We were inspired to make something with cricket flour after one of our favorite chefs, along with our favorite restaurateurs, opened a restaurant called Il Grillo, cricket in Italian. Chef Brad Briske plans to make pasta with cricket flour. We decided to start with a sweet!

Ingredients
Tequila Crust
  • 3-1/2 C white whole wheat flour
  • 1/2 C cricket flour
  • 1 C powdered sugar
  • 1-1/2 C butter (3 sticks)
  • 3 T cold water
  • 1 T Buddha's Hand-Infused Tequila (substitute vodka or gin, if you like, or another T of water if you don't want to use alcohol)
Topping
  • 8 eggs
  • 3 C organic granulated sugar
  • 1/2 C cricket flour
  • 1 t baking powder
  • zest from 4 lemons
  • 3/4 C freshly squeezed lemon juice

Procedure
Preheat oven to 350. Place flours and powdered sugar into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in liquids until the mixture forms a ball.


Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown. In the meantime, make the topping. To make the lemon layer, beat together the eggs, sugar, flour, baking powder, lemon zest, and lemon juice in a bowl till smooth and combined.


Pour lemon mixture over the cooked base. Bake for another 25 minutes. Leave to cool. Before serving, sprinkle with powdered sugar. Slice into squares.

We brought these to a beach party where the Il Grillo folks were. I have no idea what they really thought, but they graciously took them from The Enthusiastic Kitchen Elf.


I have to say that while other people seemed to like them, I really didn't. And I'm a pretty adventurous eater. I think that they way they smelled raw was different than the way they eventually tasted. But I couldn't get beyond that memory. I'll try the cricket flour in a different application soon.

Comments

  1. I would not mind trying cricket flour but I don't know why we would want to use cricket flour. Is it supposed to have nutritional benefits that we don't get in wheat flour, or is it better for gluten intolerance? Just wondering.

    ReplyDelete
    Replies
    1. Wendy. Read this: https://www.exoprotein.com/why-crickets

      Delete
  2. I had never heard of cricket flour before! Thanks Cam! Interesting recipe! I wish they had that flour here as I would love to try it! Pinned and shared!

    ReplyDelete
  3. Wow. I wasn't expecting real crickets! This is probably one of the most unique recipes and ingredients that I've seen! :-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh