From the master, Chef Nathan…

Ingredients:
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt .
Filling:
8 ounces Mascarpone cheese
4 tablespoons Butter — or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together mascarpone cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

 From the master Chef Nathan…

Notes of ginger, orange, and cinnamon elevate this Thanksgiving side dish beyond the ordinary.

Ingredients
3 cups apple cider
1 1/4 cup orange juice
1 cup sugar
Peel of one orange, cut into large strips
2 inches of fresh ginger root, peeled and sliced thickly
1 cinnamon stick
1 pound fresh cranberries
1 tablespoon aged balsamic vinegar

To make:
In a medium saucepan, combine the apple cider, orange juice, and sugar and heat over medium heat until the sugar is dissolved. Add the orange peel, ginger, and cinnamon stick and let simmer for 10 minutes until reduced by a third.

Add the cranberries and stir. Let simmer over medium low heat for another 15-20 minutes until the berries burst and the sauce thickens slightly.

Remove from heat and stir in the vinegar. Let cool before serving. Can be made up to 3 days ahead and stored in the refrigerator in an air-tight container.

Pimpin’ from the master… Chef Nathan!

1 garlic clove, minced
3 tbsp. unsalted butter
1 tbsp. flour
1 c. heavy cream
4 sweet potatoes (2 1/4 lbs.), peeled & cut crosswise into 1/4 inch thick rounds
1/4 c. fine fresh bread crumbs
1/4 c. Parmesan cheese

In a small skillet cook the garlic in 2 tablespoons butter over low heat, stirring until it is softened, add flour and cook stirring for 3 minutes. Stir in cream and bring mixture to a simmer, stirring occasionally. Arrange potatoes in layers in a well buttered 11 1/2 inch gratin dish, seasoning them with salt & pepper. Pour cream mixture over them and bake in 325 degree oven for 1 hour or until potatoes are tender. Remove gratin from oven and sprinkle bread crumbs and Parmesan cheese on top. Drizzle with remaining 1 tablespoon melted butter. Bake in 325 degree oven for 15 minutes more. Put under preheated broiler about 4 inches from heat for 1 to 2 minutes or until top is browned.

Pimpin’ from the Master Chef Nathan…

Ingredients
2 cups Coarse Kosher Salt
2 cups sugar
2 1/2 gallons cool water
1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
3 tablespoons unsalted butter, melted
1/2 teaspoon ground black pepper
1 cup white wine, chicken broth or water

Directions:
To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate for overnight. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.

To Roast:
Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the *internal temperature reaches 170 degrees F for turkey breast meat and 180 degrees F for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving.