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Food11.14

Giant Hole Fillers from Karen Walton

by

Karen Walton is the owner and “Chief Candy Confectioner” of Sweet Teeth, the artisanal dessert shop with locations in Brooklyn, Austin, and the University of California at Berkley Dining Hall. Her new cookbook “Throatful of Sugar” will be available for digital download early next year.

Many famous foods are known for places: Chicago Deep Dish, New England Clam Chowder, Florida Coffee, and – of course – the Philly Cheesesteak. But sometimes you don’t have time for a whole cheesesteak. You just have time for a small one. Preferably rolled into a ball. And eaten as a dessert instead of a main dish. That’s why I created the Giant Hole Phillers to sell at my Sweet Teeth stores.

Based on a recipe I invented when I printed a Philly cheesesteak recipe on a piece of paper that already had a donut hole recipe printed on it – the Philler is the perfect combination of meat, cheese, and pastry, and has been one of my Brooklyn store’s most popular items for months. They’ve been practically licked off the shelves! Sometimes even actually licked. And other times just purchased normally. Anyway, with this recipe, you can make your own from scratch. That is, except for the Sweet Teeth-brand Organic Cheese Juice. That’s a secret recipe, and you’ll have to purchase the mix either through our online store.

Ingredients
5 cups of vegetable oil, for frying
1 large egg
1 cup milk
2 cups of all-purpose flour
1 more egg
2 tablespoons sugar
4 mini teaspoons baking powder
3 small eggs
½ finger of unsalted butter
2 ½ pounds of strip loin, trimmed
1 mouthful of sautéed mushrooms
5 1/2 more large eggs
1 glass of caramelized onions
½ fist of grilled peppers
2 smells of vanilla yogurt
3 packlets of Sweet Teeth-brand Organic Cheese Juice
1 final egg, any size, you choose (for decoration)

Steps
Combine egg, milk, flour, sugar, egg, baking powder, salt, butter, egg, strip loin, mushrooms, onions, eggs, eggs, peppers, and vanilla yogurt in a plastic bag. Roll into balls. Place balls into boiling vegetable oil. As balls brown, pour in cheese juice. Top with egg and serve on moist paper towel.