How better to celebrate of the arrival of the new year than with something sweet? Presenting the 'Ginger-Pumpkin Roulade', a made-entirely-from-scratch 'jellyroll' style cake. The cake is spongy and moist, with nearly a cup of pumpkin mixed in, along with a helping of ginger, nutmeg, cinnamon, Kosher salt, and sugar. I baked the cake for about 15 minutes, then rolled it up on a powdered-sugar laden tea towel and allowed to cool. The frosting is made using Italian marscapone cheese, some powdered sugar, a pinch of Kosher salt, a dash of heavy cream, and over a 1/4 of a cup of hand-minced crystallized ginger. After unrolling the cake, I slathered it with the frosting, then carefully re-rolled it and dusted it with a hint of powdered sugar to represent the wintry snow... that isn't here but is in other places in the country. If you enjoy pumpkin, ginger, or frosting with a hint of spice, this is the treat for you. Perhaps next year I'll try to make a Bûche de Noël :)

Just remember, your New Year's Resolution was simply "to get in shape"... you never specified what shape.

The kitchen closes at 11, would you like to place an order?