This delightfully refreshing mojito is slightly spicy, making it the perfect balance. You can make the mixture ahead of time, relax and just top off to serve!
Chocolate Cricket Decadence Cake This flourless chocolate cricket decadence cake is ridiculously easy to put together and has a rich flavor, which matches well with the nuttiness of the cricket powder. I use a dark chocolate (64%) but you can use any dark chocolate you prefer, as long as it is good chocolate! The pear ginger compote is a spicy accompaniment. Make sure to use a firm pear for the compote that won’t break down in cooking (I like red D’anjou for the color and flavor!)
The pear in this smoothie gives it body without adding fats like coconut milk, and the cricket powder helps give it a creamy texture without yogurt or bananas.
Pear and Cricket Tea Cakes Pear and Cricket Tea Cakes can be served warm or at room temperature, dusted with confectioner’s sugar if desired. They also freeze well.
Esquites with Pears and Chapulines Esquites with pears and chapulines, also known as Mexican Street Corn is combined with the firm texture of Bosc pears and tasty sauteed Chapulines (grasshoppers) make this dished shared with us by our friends at USA Pears – Mexico division.
We’ve combined delicious Anjou pears with Acociles and guacamole putting a spin on this traditional Pre-Columbia Mexican dish.
Pear Chips with Gusanos de Maguey
Pear Tapas with Escamoles Pear Tapas with Escamoles: Edible insect larvae of fire ants (escamole) is combined here with the honey-sweet taste of the bosc pear to create an appetizer worthy of Aztec kings! Delicious!