B.E.N. Makes a mean cheesecake! This movie is the most underrated Disney movie in my opinion. It has good music, an exciting story and great visuals. It makes me want to be a pirate now. So go swab your poop deck and get ready for some alien meals from Treasure Planet. Note: Almost all of the food was truly alien in nature. So we created some suitable alternatives to some of the recipes that were more “down to earth.”
- 4 powdered sphereoids
- blue yolk sunny side up eggs
- jellyworms (maggots)
- alponian chowder with extra selaran seed (beef chunks)
- bonzabeast stew (tangy and robust-shrimpy things weird veggies, eggs)
- weird plum thing
- pear thing
- cracker thing for morph
- Oil and acid drink
- Layered chocolate white cheesecake
The first bunch of food is shown at the beginning of the movie at the inn. We didn’t make all the food shown because…well…it doesn’t exist here on earth. So we took some liberties and made the dish that Doctor Doppler ate. Alponian Chowder.
- 2 pounds beef stew meat, cut into 1/2-inch pieces
- 1 teaspoon salt, divided
- 1/2 tsp fennel seed
- 1/2 tsp corriander
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 4 large carrots, sliced
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1/2 cup Burgundy wine
- 4 1/2 cups beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
- Add all the ingredients into a slow cooker
- Cook on low for 8hrs
Here’s another food that was shown. John Silver was cooking this when we first met him. Bonzabeast stew.
It kinda looks like a shrimpy stew, with an eyeball coming out. At least we got a description by the doctor of the taste. Tangy and Robust. We tried to make a stew that fit that description.
- 2 lbs large shrimp
- 2 tbs blended jalapeno pepper
- 1/2 cup lime juice
- 2 lbs sweet potatoes, cubed
- extra virgin olive oil for tossing the potatoes
- salt and pepper
- 1 small-medium onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1½ lbs fresh tomatoes, quartered, OR 1 28-oz can of good quality whole tomatoes, drained
- 2 tbs extra virgin olive oil
- 6 cups chicken broth
- ½ cup roughly chopped cilantro
- 1/4 tsp turmeric powder
- juice of 1 lime plus lime wedges for serving
- cilantro sprigs for garnishing
- Sour Cream and olive to top
- Whisk together the lime juice and the blended peppers.
- Marinade the shrimp in mixture for 1 hr (can marinade while doing the rest of the steps as the shrimp is needed last)
- Preheat oven to 450
- Puree the onion, garlic and tomatoes in a food processor or blender until smooth.
- In a large pot, heat about 2 tablespoons of olive oil over a medium-high heat
- Pour the processed onion/garlic/tomato mixture into the pot.
- Cook until it has become thicker and pastier (about 10 mins)
- Add the broth, cilantro, turmeric and salt/pepper
- Reduce heat to low, cover, and let simmer for 30+ minutes
- Meanwhile, toss the sweet potatoes with olive oil, salt and pepper
- Place on a baking sheet and roast in oven for ~20 minutes
- Get the shrimp, discard the marinade and add the shrimp to the potatoes and continue roasting for 4-6 minutes or until the shrimp are done
- Place the shrimp and potatoes in the bottom of a bowl and pour the broth over them
- Top with sour cream and olives (or eyeballs)
B.E.N.’s Layered Cheesecake
This one was more down our alley. At the very end, there is a party. B.E.N. Bursts out with some delicious layered cake.
So we made that cake, and boy, is it amazing.
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 4 eggs
- 1 package (4-serving size) non-instant vanilla pudding and pie filling mix
- 2 teaspoons baking powder
- 1 box dark chocolate cake mix (and ingredients to make it as shown on back of box)
- 3 containers cream cheese frosting
- Heat oven to 325°F.
- Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper.
- In large bowl, beat butter and sugar with electric mixer until smooth and creamy.
- Beat in cream cheese a little at a time until smooth; scrape down bowl.
- Beat in eggs one at a time until well combined.
- Add pudding mix and baking powder; beat well until smooth.
- Divide batter evenly between pans, about 4 cups per pan.
- Smooth top with off-set spatula.
- Place pans into a large baking dish and place in oven
- Add about 1.5 inches of water into the baking dish (be careful not to get water into the cheesecake)
- Bake 50 minutes.
- Turn off oven and crack the door. Let the cakes sit for 10 more minutes in the oven.
- Cool in pans on cooling racks 10 minutes.
- Transfer to freezer and freeze until solid, about 3 hours.
- Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
- While Cheesecake Layers are freezing, Heat oven to 350°F.
- Grease 3 (9-inch) round cake pans with shortening or cooking spray.
- In large bowl, prepare box cake as directed
- Divide batter evenly among pans. (This is different than directed. Use 3 pans, not 2)
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pans on cooling racks 10 minutes.
- Remove cake layers from pans onto cooling racks. Cool completely.
- To assemble, place 1 cake layer on serving plate or cake stand. Spread frosting. Place 1 frozen cheesecake layer on top of cake layer; spread frosting. Repeat until all layers are used and frost the entire cake
- Refrigerate until cheesecake is well chilled before cutting, about 2 hours.
- Store in refrigerator
I was a little disappointed with our Alponian Chowder. It just had a bland taste. But the rest was amazing
Alponian Chowder – 6.75/10
Bonzabeast Stew – 9.5/10
Cheesecake – 10/10