WEDNESDAY, MAY 20, 1992
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AT THE BAR
Crudite with Peppery Delight Mealworm Dip
Spiced Crickets and Assorted Worms

BUTLERED HOR D'OEUVRES
Waxworm and Mealworm and Avocado California Roll
with Tamari Dipping Sauce
Wild Mushrooms in Mealworm Flour Pastry
Cricket and Vegetable Tempura
Mealworm Balls in Zesty Tomato Sauce
Mini Bruschetta with Mealworm Ganoush
Worm and Corn Fritters with Plum Dipping Sauce

BUFFET
Chicken Normandy with Calvados Sauce
Rice Pilaf
Roast Beef with Gravy
Roesti Potatoes
Mediterranean Pasta
Melange of Vegetable Ragu
Mesclun Salad with Balsamic Vinegarette
Assorted Seasoned and Cricket Breads and Butter

DESSERT BUFFET
Lemon Squares
Chocolate Cricket Torte
Mini Cannoli
Peach Clafouti
Cricket and Mealworm Sugar Cookies
Coffee and Tea

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BANQUET RECIPES

PEPPERY DELIGHT MEALWORM DIP

8 oz cream cheeze
1 cup cooked mealworms, minced
3 tbsp onion, minced
1 tbsp milk
1 tsp horseradish
1/4 tsp salt
1 tsp pepper
1/3 cup slivered almonds, toasted

Place almonds in a 300 F oven for about 5 minutes or until slightly brown.Combine all ingredients except almonds until well blended. Heat in a baking dish for 15 minutes at 350 F.Place in serving dish and sprinkle with almonds.Serve with vegetables, crackers, breads or chips. From: Entertaining With Insects

WILD MUSHROOMS IN MEALWORM FLOUR PASTRY
(Makes approximately 20 pieces)

1/4 lb wild mushrooms
1 stalk celery
1/4 cup minced onions
1 tbsp cognac
1 tbsp olive oil
1/2 tsp dried rosemary, ground
1/2 tsp dried thyme
salt & pepper to taste
2 tbsp greated parmesan cheese

Mince mushrooms, celery, and onions until fine.Saute celery, onions and dried herbs in oil until wilted.Add mushrooms and cognac, heat thru and season with salt and pepper.Remove from heat and stir in cheese.Allow to cool completely before assembling turnovers.

1 1/2cup flour
1/4 cup mealworm flour
1 tsp salt
1/2 cup butter
app. 4 tbsp water

Poach about 1/2 cup of live mealworms.Drain and place on cookie sheet and roast in a 300 F oven for about 10 minutes or until toasted.When cooled place in the food processor with 1 tbsp of the flour and grind until fine.Remove from the bowl and measure 1/4 cup. Place the mealworm flour, regular flour, salt and large chunks of butter in the bowl, pulse until the butter is the size of a pea. With machine running, slowly pour in enough so that the dough forms a ball.Wrap in plastic and chill about 30 minutes.On a slightly floured surface roll dough out to about 1/4" thickness.Using a 2 1/2" round cookie cutter, cut out circles.Brush with water and place about a tsp of filling in the center.Fold in half and crimp with a fork.Brush with egg wash and bake at 350 F for about 15 minutes or until golden.

WORM AND CORN FRITTERS (WITH PLUM DIPPING SAUCE)
(Makes about 24 pieces)

1/3 cup creamed corn
1/3 cup canned whole kernel corn
3 tbsp cornmeal
1 egg
1/4 cup flour
1/4 tsp baking powder
pinch of salt, pepper and nutmeg
1/4 cup melted butter
3/4 cup roasted worms

Beat egg until light and add corn.Add flour, baking powder, salt, pepper and nutmeg.Melt butter and mix all together.Heat frying oil. Spoon in teaspoon size portions.Fry slowly until golden brown and cooked thru.Serve hot with favorite dipping sauce.

CRICKET BREAD
(Makes 2 loaves)

2 tbsp dry yeast
1/2 cup warm water
4 tbsp sugar
2 tbsp chopped onions
2 tbsp butter
1 tsp dill seed
1/4 tsp caraway seed
1 tsp celery seed
3/4 cup crickets, cleaned and roughly chopped
2 eggs, scrambled
1/2 cup milk, scalded and cooled
4-5 cups flour

Dissolve yeast in warm water.Combine all ingredients except flour. Stir in flour a little at a time until you cannot mix it together anymore.Dump out onto a flat surface and knead until smooth, about 5 minutes.Place in a large bowl covered with a dish towel and let rise until doubled in size.Grease 9 x 5 loaf pans.Punch down dough, divide in half and shape into a loaf.Place loaves into pans, cover with dish towel and let rise until it is double in size. Butter top of loaves and bake in a preheated 350 F oven for 1 hour. Let cool 10 minutes before removing from pans. From: Entertaining With Insects

CHOCOLATE CRICKET TORTE
(Makes 1 8" springform pan)

1 lb butter
4 oz unsweetened chocolate
12 oz semi sweet chocolate
8 eggs, separated
1 cup sugar
1 cup strong liquid coffee
2 cups crickets, toasted and roughly chopped

Butter and flour springform pan.Place chocolates and butter in a bowl over a pot of simmering water to melt.Let cool to room temperature.Whisk together egg yolks, sugar and coffee until well combined.Fold in crickets.Whip egg whites until stiff and fold into chocolate mixture.Bake at 350 F for 30-40 minutes.Center should still be moist.Allow to cool 10 minutes before removing from pan.

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REENACTMENT OF BANQUET
JAPAN TV
AUGUST 8, 1993
EXPLORERS CLUB

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STATIONARY HORS D'OEUVRES
Spiced Roasted Trail Mix

BUTLERED HORS D'OEUVRES
Vegetable and Cricket Tempura with Apricot Dipping Sauce
Mealworm Fritters with Tomato Chutney
Mealworm Nori Balls with Ginger Soy Dipping Sauce

FIRST COURSE
Steamed Banana Leaves with Mealworms and Soba Noodles
Garlic Fried Crickets over Pasta
Hearty Mixed Green Salad with Insect Croutons

MAIN COURSE
Paella with Thai Waterbugs, Shrimp, Clams and Vegetables
Australian Kurrajong Grubs, Roasted New Potatoes and Gingered Carrots
Trio of Insect and Vegetable Tortillas with Black Beans and Rice
Fire Roasted Tarantula (sans abdomen)
All Served with Fresh Baked Cricket Bread

DESSERTS
Cricket Chocolate Torte with Candied Crickets, Fresh Chantilly Cream
Cricket Pie with Vanilla Ice Cream
Watermelon And Waxworm Sorbet

Coffee Service

Thanks to Louis N. Sorkin, B.C.E., Entomology, Amer. Mus. Nat. Hist., Central Park West at 79th Street, New York, NY 10024-5192

From the Zoology Department of Martin-Luther University Halle-Wittenberg
Gunther Tschuch -- tschuch@zoologie.uni-halle.de -- page created 15/7/96 -- updated 15.7.96  redesigned September 2008