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RECIPES Rhubarb Bread Pudding Roasted Pork Tenderloin with Rhubarb Thyme Jam Summer Corn Salad

OTHER GREAT VIDEOS Strawberry Shortcake Eating Contest

Serves 10-12
8 cups challah bread, lightly toasted
3 cups rhubarb, thinly sliced
4 eggs
2 egg yolks
¾ + cup sugar
2 ½ cups milk
2 ½ cups light cream
¼ cup honey
1 tsp. vanilla
1 ½ tsp. orange zest
2 Tbs. dried lavender, crushed

In a large bowl, mix eggs, sugar, milk, cream, honey, vanilla, orange zest, and lavender. Place toasted bread in a bowl and let soak for 20-30 minutes, stirring occasionally.

Preheat oven to 325º

Mix rhubarb into bowl. Lightly spray a 9”x13” baking dish. Pour mixture into pan. Cover with foil and bake for 25 minutes. Remove foil and bake another 12-20 minutes until golden brown (the inside should still be slightly wet). Let sit for 20-30 minutes before serving.

Serves 4-5
2 ½ - 3 lbs. pork tenderloin
5 sprigs thyme
2 cloves garlic, smashed
olive oil
salt and pepper

Rhubarb Thyme Jam
4 ½ cups rhubarb, diced
¾ cup white wine
½ cup orange juice
1 box (1.75 oz.) pectin
5 ½ - 6 cups sugar
1 star anise
2 slices crystalized ginger
2-3 sprigs thyme
pinch salt and pepper

Combine pork, thyme, garlic, olive oil, and a pinch of black pepper. Refrigerate for at least 2-4 hours. Meanwhile make the sauce.

Place the wine, star anise, and ginger in a sauce pot over low heat. Reduce almost all the way. Add orange juice, thyme, and pepper, Reduce until almost gone, Add rhubarb and pectin and bring back to a boil. Whisk in sugar. Bring back to a boil, and boil for 1 minute. Remove from heat, Skim any foam off of top. Discard star anise, ginger, and thyme. Let cool.

Preheat oven to 350º

Heat 2 Tbs. olive oil in a large pan over medium high heat. Sprinkle pork with salt and place in pan. brown evenly. place pork on a sheet pan along with garlic and thyme sprigs. Place in oven and cook until internal temperature is 150º (using a meat thermometer), about 25-35 minutes (depending on the size of the tenderloin)(. Let rest for 10 minutes. Slice and arrange on plates. Place a spoonful of the rhubarb jam next to it.

Serves 4
8 ears corn, cut off the cob
½ red bell pepper, diced
½ red onion, diced
½ pint grape tomatoes, halved
2/3 cup edamame beans
2 handfuls arugula, chopped
1 Tbs. marjoram, chopped
¼ cup extra virgin olive oil
2 Tbs. lime juice
1 Tbs. sherry vinegar
⅔ tsp. jalapeño, minced
salt and pepper

Heat half of the oil in a large sautè pan over medium heat. Add corn and cook for two minutes. Remove from heat and let cool.

To a bowl, add corn, bell pepper, onion, tomatoes, edamame beans, marjoram, jalapeño, remaining oil, lime juice, and sherry vinegar. Gently toss and season with salt and pepper.

Divide arugula onto plates and arrange salad on top.