From the TVCasualties cookbook… Hurley style feast

On the menu for tonight’s Lost finale is a duo of pizzas and a tropical island style trifle.

Pineapple and Wild Boar *cough* bacon *cough* pizza

Ingredients

1 cup pizza sauce (recommended: Dei Fratelli)
1 recipe pizza dough (I like the frozen stuff by Tiseo’s)
6 oz. mozzarella cheese, shredded
1 oz. parmesan cheese, shredded
6 slices of boar bacon, fried and chopped (or regular bacon, if that’s all you can find…)
1/2 tomato, seeded and chopped
1/8 cup dried pineapple
1 green onion, chopped
olive oil

 

1. Preheat the oven to 450 degrees.
2. I like to use cast iron pans to cook my pizza, but use whatever you like best or have on hand – pizza stone, cookie sheet, pizza pan, etc. Slather your vessel with olive oil.
3. Roll and stretch the dough into a 12-14″ circle and place on your greased pizza vessel.
4. Slather with sauce, stopping about 1″ from the edge of the dough.
5. Sprinkle the mozzarella and parmesan evenly over the top, followed by the bacon, tomato, pineapple and green onion.
6. Bake 10-15 minutes or ’til golden brown and bubbly.
7. Slather generously with ranch dressing.

Jerked Chicken and Goat Cheese pizza

Ingredients

1 cup pizza sauce (recommended: Dei Fratelli)
1 recipe pizza dough (I like the frozen stuff by Tiseo’s)
6 oz. mozzarella cheese, shredded
1 oz. parmesan cheese, shredded
1 jerked chicken breast, grilled and chopped
1/2 tomato, seeded and chopped
2 oz. goat cheese
1/4 cup red onion, chopped
olive oil

1. Preheat the oven to 450 degrees.
2. I like to use cast iron pans to cook my pizza, but use whatever you like best or have on hand – pizza stone, cookie sheet, pizza pan, etc. Slather your vessel with olive oil.
3. Roll and stretch the dough into a 12-14″ circle and place on your greased pizza vessel.
4. Slather with sauce, stopping about 1″ from the edge of the dough.
5. Sprinkle the mozzarella and parmesan evenly over the top, followed by the chicken, goat cheese, tomato and red onion.
6. Bake 10-15 minutes or ’til golden brown and bubbly.
7. Slather generously with ranch dressing.

Tropical Island Trifle

Ingredients

1 cup whipping cream
1/3 cup powdered sugar
1 (8 ounce) container sour cream
1 (9 inch) angel food cake, roughly chopped
1 (3.4 ounce) package instant vanilla
pudding mix
2 cups cold milk
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
2 small mangos, peeled and sliced
1 fresh pineapple, peeled, cored and diced

1. Mix instant pudding and cold milk per package instructions and let set.
2. In a large bowl, mix the whipping cream and powdered sugar, and then whip with an electric mixer until stiff peaks form.
3. Mix prepared pudding and sour cream, and then gently fold in whipped cream mixture.
4. Line a large serving bowl with half of the strawberries and all of the kiwi slices.
5. Cover with 1/3 of the cake pieces, followed by 1/3 of the pudding/cream mixture.
6. Layer half of the pineapple and all of the mango slices, followed by 1/3 of the cake pieces and 1/3 of the pudding/cream mixture.
7. Top with the remaining strawberries and pineapple, followed by the remaining cake and pudding/cream mixture.
8. Top with a few strawberries and kiwi slices.
9. Slather generously with ranch dressing (Okay, not really.)

Notes: The trifle tastes best if you let it sit in the fridge for a few hours, but it will get soggy overnight, so I recommend only making as much as you can eat in one sitting.

From the TV Casualties Cookbook: Carrot Cake with Maple Cream Cheese Icing

What goes better with TV than food?  Especially food of the sugar coated variety!
If you’re going to be a fat ass couch potato, you might as well get there eating awesome food.

This recipe was originally from Bon Appétit, but I’ve made some improvements.  Take my advice and don’t go fouling it up with raisins – or worse – nuts.

Carrot Cake with Maple Cream Cheese Icing

Ingredients
Cake:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice (or a mix of nutmeg, ginger, and allspice)
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup yogurt
• 3/4 cup vegetable oil
• 4 large eggs
• 3 cups grated peeled carrots (about 10 average sized carrots)
• (optional) 2 tablespoons crystallized ginger

Icing:

• 10 ounces cream cheese (if you only have 8 ounces, substitute an additional 4 TB of butter)
• 5 tablespoons unsalted butter
• 2 cups powdered sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350°F and set out the cream cheese and butter for the icing so it can get nice and squishy soft.
Grease two 9-inch-diameter cake pans. Whisk flour, baking soda, salt and spices in medium bowl to blend. Whisk sugar, oil, and yogurt in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots and crystallized ginger. Divide batter between prepared pans.
Bake cakes until toothpick inserted into center comes out clean, about 30-35 minutes. Cool cakes in pans 15 minutes. Turn out onto racks and let cool completely.
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup and vanilla. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with about 1/3 of the icing. Top with second layer. Spread remaining icing over entire cake. Garnish with cinnamon or crystallized ginger (optional).
We think this cake is really best after it’s been refrigerated (not that we can wait).