On the Menu for the WEF 2023 Gala
We snuck in and found out what the chef is serving up
Celebrating the opening of the World Economic Forum’s 2023 shindig, we crashed the party to find out what’s on the menu.
There will be no beef on their plates because, well, we all know about cattle flatulence. Chickens, too, will be verboten because, well, just about anything other than beef tastes like chicken and that just gets boring. Seafood? We’re not really sure why seafood hasn’t been mentioned as an alternative to beef and chicken but Klaus said no.
No, this year, Herr Doctor Schwab has put his ideas where their mouths are. And, just in case you’re wanting to celebrate with them, we’ve included the recipes. Enjoy!
Some nibblers to start with…
Sheesh! Kabobs (yields 6 servings)
Marinade
1/2 cup fresh lemon juice; 1 tablespoon olive oil; 1 teaspoon honey; 1/2 teaspoon freshly grated ginger; 1 tablespoon Dijon mustard; 2 tablespoons minced fresh herbs, such as parsley, mint, thyme, and tarragon; 1/4 teaspoon salt; Pinch of freshly ground pepper.
1. Mix all ingredients for the marinade in a nonreactive baking dish. Add the katydids, cover, and marinate in the refrigerator overnight.
2. When ready to cook, remove the katydids from the marinade and pat dry. Assemble the kabobs by alternately skewering the insects, bell pepper, and onion wedges to create a visually interesting lineup.
3. Brush the grill lightly with olive oil. Cook the kabobs 2 or 3 inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on your grill and the type of insects used. However, the kabobs should cook for no longer than 8 or 9 minutes.
Soup of the Day
Simple Carrot Buffalo Worm Soup
Melt butter in large saucepan over medium-high heat. Add onion and carrots, sauté 10 minutes.
Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Crush cumin seeds with mortar and pestle.
Toast buffalo worms in a lightly oiled non-stick pan for 1-2 min over medium heat until just browned at 350F.
Remove soup from heat. Puree with blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with toasted cumin and buffalo worms.
Entree
Mealworm Pizza Pissaladiére
with Texas Goat Cheese, "Black Gold" Garlic, with local Olives and Truffle Oil
Cut Puff Pastry with fluted cutter.
Combine black garlic and olive tapenade, olive oil, goat cheese, olives, and pinch of mealworms to make sauce.
Spread thin layer of tapenade.
Break up goat cheese, place on top and sprinkle with calamata olives and Mealworms, Parmesan Cheese & Parsley
Place in 400 degree oven for 6-7 minutes until crust is golden brown.
Cut pizza into fours. Sprinkle with White Truffle Oil, and garnish with edible greens.
Dessert
Gluten-free Cricket Carrot Cupcakes
Preheat the oven to 325º. In a large bowl, whisk together the barley flour, coconut flour, cricket flour, baking soda, cinnamon and salt.
In a small bowl, whisk together the eggs, applesauce, oil, and maple syrup.
Stir in the carrots and walnuts, then add to the dry ingredients. Stir to thoroughly combine. If the batter needs to be thinned, add more applesauce.
Pour the batter into a paper-lined cupcake tin and sprinkle with brown sugar. Bake for 25 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
Once the cupcakes are completely cooled, spread with frosting.