RECIPES AND MEMORIES FROM THE HEART: ZOV By Sheilah Kaufman

WHAT IS ZOV? Written by Zov Karamardian, the nationally recognized chef and restaurateur, this five year culinary labor of love is an incredible collection of over 100 recipes, accompanied by beautiful photographs, that blend contemporary Mediterranean and Middle Eastern cuisines and cultures. The recipes are inspired by favorite family (Armenian) recipes, Zov's extensive world travel, and the people with whom Zov has had the pleasure of dining and cooking. Zov is also a bistro in Tustin, Orange County, California that enchants patrons with a menu that combines flavors and textures in surprisingly delicious ways. Now you can recreate these recipes for a complete dining experience. The fascinating recipes include Golden Lentil Soup; Grilled Shrimp with Mint and Cilantro Pesto; Roasted Rack of Lamb with Pomegranate Sauce; Sumac-Coated Chicken Kebab, and Kataifi with Ricotta Custard and Orange Blossom Syrup. Check out the website at www.Zovs.com

EGGPLANT AND AVOCADO SALSA

Grilled eggplant lends its smokiness to the creaminess of avocado in this delightfully unusual salsa. Actually, I invented it by mistake. I had intended to make Baba Ganooj, and as I gathered all the ingredients for the eggplant dip, I discovered that I didn't have any tahini. So I played around with these ingredients (what fun!). This salsa was born, and it's been a huge hit with my family ever since.

2 large eggplants (about 2 pounds total)
2 red bell peppers
2 avocados, peeled, pitted and cubed
2 large plum tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/3 cup fresh lemon juice
3 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
Lemon wedges, for garnish
Toasted Pita Wedges or crackers

Heat your barbecue to medium-high heat*. Using a small sharp knife, poke two 1-inch deep slits into each eggplant. Grill the eggplants until the skins are charred and the centers are soft, turning them occasionally, about 30 minutes total. Place the eggplant in a strainer and cool slightly. Cut the eggplants lengthwise in half and scoop out the pulp. Place the pulp in the strainer set over a bowl to drain any excess liquid. Cool the eggplant completely. Coarsely chop the eggplant and transfer it to a large bowl. Set aside.

Meanwhile, roast the red peppers on the barbecue or over a gas flame until lightly charred all over, about 10 minutes. Enclose the peppers in a plastic bag until cool enough to handle. Peel, seed and dice the peppers. Add the diced peppers, avocados, tomatoes, cilantro, parsley, mint, lemon juice, green onions, olive oil, garlic, salt, black pepper and seasoned salt, to the eggplant. Gently toss to combine.

Transfer the salsa to serving bowls. Garnish with lemon wedges and serve with toasted pita wedges or crackers.

8 appetizer servings.

*COOK'S NOTES: The eggplant may be cooked under the broiler instead of on the grill, if desired. To do so, line a baking sheet with foil or parchment paper. Place the eggplants on the prepared sheet and broil until the eggplants are very soft and the skin is charred, turning every 5 minutes, about 20 minutes total.

CARAMELIZED APPLES WITH COGNAC & VANILLA ICE CREAM

This dessert is for all apple lovers. The combination of apples and cognac is really amazing. The key is to serve the apples warm. Add a scoop of vanilla ice cream and you'll think you've died and gone to heaven!

1/ 2 cup (1 stick) unsalted butter
2 3/ 4 pounds Granny Smith apples (about 7), peeled, cored, and cut into 1/4-inch-thick slices
1/ 2 cup sugar
1/ 2 teaspoon ground cinnamon
2 tablespoons cognac
1 pint vanilla ice cream
Fresh raspberries, for garnish
Mint sprigs, for garnish

Melt the butter in a heavy large frying pan over high heat, stirring until the butter foams and becomes golden, about 2 minutes. Toss the apples slices, sugar, and cinnamon in a large bowl to coat. Immediately add the apple mixture to the hot butter. Stir the apples to coat with the butter. Simmer until the juices evaporate and the apples become caramelized, stirring occasionally, about 12 minutes. Using a slotted spoon, transfer the caramelized apples back to the large bowl. Discard any remaining butter in the pan. Stir the cognac into the caramelized apples.
Spoon the warm caramelized apples into bowls. Top with a scoop of ice cream. Garnish with fresh raspberries and mint sprigs. Serve immediately.

Serves 4 to 6

COOK'S NOTES: As the apples cook, they will release their juices. Be sure to allow time for these juices to form and evaporate. Once the juices evaporate, the apples will then caramelize. If desired, stir 1/ 4 cup of golden raisins and 1/ 4 cup of chopped toasted walnuts, pecans, or almonds into the caramelized apples.

Try layering the caramelized apples between sheets of baked puffed pastry or phyllo dough for a delicious apple napoleon. They are also fabulous as a topping for pancakes and waffles.

KATAIFI WITH RICOTTA CUSTARD & ORANGE BLOSSOM SYRUP

Kataifi is finely shredded phyllo dough that is available in the frozen or refrigerated foods section of Middle Eastern or Greek markets. Orange blossom water can be found at Indian or Persian markets, natural health foods stores, specialty stores, and some supermarkets. If it's not available, use Grand Marnier instead. Chopped pistachios or candied orange peel make terrific garnishes to this fabulous dessert, and orange segments pair beautifully with it.

When you are in the mood to indulge, this is the recipe for you!! This dessert is sensational. Offer it warm for dessert with a cup of tea, or serve it as a sweet treat for brunch or anytime of the day.

SYRUP

2 cups sugar
1 1/ 2 cups water
1 teaspoon fresh lemon juice
2 tablespoons orange blossom water

PASTRY

8 ounces (half of 16-ounce package) kataifi (shredded phyllo dough), thawed if frozen
1/ 2 cup (1 stick) unsalted butter, melted
2 cups heavy whipping cream
1 cup sugar
2 cups half and half
3/ 4 cup cornstarch
1 pound ricotta cheese
3 tablespoons orange blossom water

To make the syrup: Stir the sugar, water, and lemon juice in a heavy medium saucepan to blend. Bring the mixture to a boil over high heat. Continue boiling for 3 minutes. As the syrup cooks, wipe down the sides of the pan with a wet pastry brush to remove any sugar crystals. Remove from the heat and stir in the orange blossom water. Set aside to cool.

Meanwhile, make the pastry: Preheat the oven to 375°F. Pull apart the strands of kataifi to separate them. Using a large sharp knife, very coarsely chop the strands. Toss the kataifi with the melted butter in a large bowl to coat completely. Arrange half of the kataifi over the bottom of a 13 x9 x 2-inch baking dish, covering completely. Set the remaining kataifi aside.

Stir the cream, sugar, and 1 cup of half and half in a heavy large saucepan to blend. Whisk the remaining 1 cup of half and half and the cornstarch in a medium bowl until smooth. Bring the cream mixture in the saucepan to a boil. Whisk in the ricotta cheese, then whisk in the cornstarch mixture. Continue whisking until the custard comes to a simmer and becomes thick, about 2 minutes. Pour the hot custard over the kataifi in the baking dish, spreading to cover completely and evenly. Sprinkle the remaining kataifi evenly over the custard.

Bake Kataifi in 350-degree oven until is golden brown, about 45 minutes to 1 hour. Set aside to cool slightly. Using a large sharp knife cut the pastry into 12 pieces. Using a metal spatula, transfer the pastry to plates. Drizzle 3 to 4 tablespoons of the syrup over each and serve immediately.

Serves 12 to 16

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