Sweet Pastry Chef: Stephanie Rutkowski Alsace Plum Tart Serves 6-8 Ingredients 1 lb ripe plums, halved and stoned (pitted) 2 tbsp Kirsch or plum brandy 2 tbsp seedless raspberry jam 2 eggs 1¼ cup superfine sugar 1¾ cup heavy cream grated rind of ½ lemon 1½ tsp vanilla extract For the Pastry 1¾ cups all-purpose flour pinch of salt 1¼ cup confectioners' sugar ½ cup butter 2 egg yolks 1 tbsp chilled water Directions Make the pastry. Sift the flour, salt and sugar into a bowl. Rub or cut in the butter until the mixture resembles fine breadcrumbs. Mix the egg yolks and water together, sprinkle over the dry ingredients and mix to a soft dough. Lightly knead for a few seconds until smooth. Wrap with plastic wrap and chill for 30 minutes. Preheat the oven to 400 F. Mix the plums with the Kirsch or plum brandy in a bowl. Set aside for 30 minutes Roll out pastry thinly and use to line a 9 in tart pan. Cover and chill for 30 minutes. Prick the base and line with foil. Add baking beans and bake for 15 minutes until slightly dry and set. Remove the foil and beans. Lightly brush the base of the pie shell with a thin layer of jam, bake for 5 minutes more, then transfer to a wire rack to cool. Lower the oven temperature to 350 F. Beat the eggs and sugar until well combined, then beat in the cream, lemon rind, vanilla and any juice from the plums. Arrange the plums, cut side down, in the pastry case, then pour over the custard. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Serve the tart warm.

Savory Executive Chef: Kristin McGuigan Braise Pork Shank with Spring Pea/Morel Risotto and Thyme Infused Pan Reduction Serves 4 (requires advance preparation) Ingredients 3 cloves garlic, crushed and finely chopped 1 tbsp fresh thyme, finely chopped 1 tbsp fresh marjoram, finely chopped 1 tbsp parsley, finely chopped 4 10oz center cut Pork Shanks kosher salt black pepper, freshly cracked 3 tbsps extra virgin olive oil 4 cups chicken stock 2 cups mirepoix (onion Directions Combine garlic and herbs in a bowl; rub all over pork; season; envelop in plastic wrap; refrigerate overnight Heat oven to 250F Heat oil in a pan set over high heat; sear pork on both sides; add stock and mirepoix; cover; braise in oven until meat separates easily from bone (about 5 hours); remove from oven; cool to room temperature Place each pork shank in plastic vacuum sealable bag; reserve in refrigerator Strain braising liquid; reserve Assembly 2 Tbsps. extra virgin olive oil 2 tsps unsalted butter 2 shallots, minced 1 clove garlic, minced 1 cup Arborio rice 1 sprig fresh thyme, plus more for serving 1 bay leaf ¼ cup dry white wine 1½ cups chicken stock ½cup morels, cooked, plus more for serving ¼ cup morels, scrubbed 1 cup fresh English peas, blanched and shocked, plus more for serving ½ cup heavy cream, at room temperature 3 tbsps Parmesan, freshly grated, plus more for serving kosher salt black pepper, freshly ground Heat oil and 1 tsp butter in a skillet set over medium heat; add shallots and garlic; cook until translucent and softened; add rice, thyme, and bay leaf; add wine; cook, stirring, until almost all liquid has been absorbed; add stock 1 ladle full at a time; cook, stirring after each addition until almost all liquid has been absorbed before adding more; cook, adding stock as needed, until rice is al dente; add both cooked and fresh morels and _ cup peas; stir in _ cup cream and parmesan; season. Heat remaining _ cup cream; place in a blender with remaining1/2 cup peas; blend until smooth; whisk into risotto; keep warm Heat pork in oven for 1 hour; remove from oven; remove pork from bag; reserve Heat braising liquid in saucepan ser over medium-high heat; whisk in remaining 1 tsp butter; remove from heat; keep warm Place some risotto in each serving bowl; sprinkle with Parmesan; garnish with morels and peas; top each with a pork shank; drizzle pan sauce over top ; garnish with thyme sprigs