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“The lack of focus time on their catering needs is due to their continuing confidence in their ability to effectively handle the many details associated with serving of food and beverage to over 400 conference attendees. Once again, it is the unanimous opinion that the quality of food and service provided by Zoey continues to be the absolute best.”

Kataifi Ekmek

Ingredients :

1 Pound filo dough, shredded (kataifi)
1 Cup clarified butter
2 Cups sugar, fine (bakers)
1 Cup almonds, chopped
1 Cup pistachio nuts, CHOPPED
1 Cup water, BOTTLED
1 Each lemon juice
1 Each lemon zest
1 Cup flour, WHITE ORGANIC
3/4 Cup sugar, fine BAKERS
4 Each egg yolk
3 Cups skim milk
3 Cups whipping cream, light
2 Tablespoons vanilla
1/4 Cup Grand Marnier
5 Each maraschino cherries

In a buttered pan, place the kataifi pastry, and pull it open with your fingers. Melt the rest of the butter, and pour over the pastry, sprinkle with a little water and cook in a moderate oven for 1 hour, until it becomes golden brown. Set aside to cool. Boil the water with the sugar, lemon juice, and grated rind for 15 minutes and pour over the pastry.

FOR THE CREAM: Put in a saucepan the flour, 1/2 cup sugar, egg yolks, and a teacup of milk, then beat the mixture. Stir in a Bain-marie until it thickens. Add the vanilla and pour over the pastry Mix in the whipping cream, 1/4 cup sugar and grand Marnier until thick. Spread over the custard and decorate with the almonds and grated pistachio nuts and glace with cherries. Leave in the fridge for 1-2 hours and serve.

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