The Mother-daughter Chef team at the Mast Farm Inn Simplicity Restaurant is known for their mouth-watering taste treats. Simplicity was selected from among hundreds of fine dining restaurants in North Carolina as one of the top ten finalists for "The Best Dish in North Carolina 2010 Award", North Carolina's "Official State Restaurant Competition" presented every year by The North Carolina Department of Agriculture & Consumer Services.
What better opportunity is there to display culinary skills than Thanksgiving? Chefs Danielle and Marie Deschamps count their pumpkin roll recipe among their holiday favorites. And it is certainly something for which the rest of us are thankful! If you can't make it to Simplicity over the holidays try it in your own kitchen with the Deschamps' own recipe:
Pumpkin Roll (Serves 6)
Cake:
3/4 cup flour
1 cup sugar
1 tsp. baking soda
2 tsp. apple pie spice ( see recipe below)
1 cup pumpkin purée
3 eggs
1 tsp. lime juice
1½ tsp. vanilla extract
1/2 cup pecans, chopped
Confectioners’ sugar
Filling:
8 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla extract
2 cups confectioners’ sugar
Preheat oven to 375°F. In a large bowl, mix flour, sugar, baking soda, and apple pie spice. In a separate bowl, mix pumpkin purée, eggs, lime juice, and vanilla extract. Pour the wet ingredients into the dry mixture and blend. Spray or grease a jelly roll pan, then line with parchment paper. Spread the mixture evenly onto the pan and sprinkle with pecans. Bake for 15 minutes. Lay a piece of parchment paper on the counter, and sprinkle with confectioners’ sugar. Place cake on the paper and roll carefully; allow cake to cool in this shape.
To make filling, mix cream cheese, butter, vanilla, and confectioners’ sugar with an electric mixer until smooth. Unroll the cooled cake and remove the paper. Spread the filling evenly on the cake. Roll it up and secure with plastic wrap. Let cool and serve.
Apple pie spice:
1/4 cup ground cinnamon
1 Tbs. ground allspice
2 tsp. ground nutmeg
2 tsp. ground ginger
1/2 tsp. ground cardamom (optional)
Combine all ingredients and blend well. Store in a small, airtight container.
What better opportunity is there to display culinary skills than Thanksgiving? Chefs Danielle and Marie Deschamps count their pumpkin roll recipe among their holiday favorites. And it is certainly something for which the rest of us are thankful! If you can't make it to Simplicity over the holidays try it in your own kitchen with the Deschamps' own recipe:
Pumpkin Roll (Serves 6)
Cake: 3/4 cup flour
1 cup sugar
1 tsp. baking soda
2 tsp. apple pie spice ( see recipe below)
1 cup pumpkin purée
3 eggs
1 tsp. lime juice
1½ tsp. vanilla extract
1/2 cup pecans, chopped
Confectioners’ sugar
Filling:
8 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla extract
2 cups confectioners’ sugar
Preheat oven to 375°F. In a large bowl, mix flour, sugar, baking soda, and apple pie spice. In a separate bowl, mix pumpkin purée, eggs, lime juice, and vanilla extract. Pour the wet ingredients into the dry mixture and blend. Spray or grease a jelly roll pan, then line with parchment paper. Spread the mixture evenly onto the pan and sprinkle with pecans. Bake for 15 minutes. Lay a piece of parchment paper on the counter, and sprinkle with confectioners’ sugar. Place cake on the paper and roll carefully; allow cake to cool in this shape.
To make filling, mix cream cheese, butter, vanilla, and confectioners’ sugar with an electric mixer until smooth. Unroll the cooled cake and remove the paper. Spread the filling evenly on the cake. Roll it up and secure with plastic wrap. Let cool and serve.
Apple pie spice:
1/4 cup ground cinnamon
1 Tbs. ground allspice
2 tsp. ground nutmeg
2 tsp. ground ginger
1/2 tsp. ground cardamom (optional)
Combine all ingredients and blend well. Store in a small, airtight container.
Simplicity restaurant at Mast Farm Inn, 2543 Broadstone Rd, Banner Elk, NC
www.mastfarminn.com. For more recipes, click here
www.mastfarminn.com. For more recipes, click here
photo by Christopher Shane
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