Pecan Tassies & Pfeffernussen

It's been over a month since my last post. With good reason, because for the majority of that time I was without a working stove. But now I'm back and while the renovation is not fully completed yet, I have a kitchen that is in complete working order!


So in celebration, and in time for the holidays, here are two delicious cookie recipes that I served at our inaugural cocktail party! Both come from the inimitable Martha Stewart, who certainly comes in handy this time of year. :o) Enjoy!

Pecan Tassies from Martha Sewart
For the dough:
1/2 cup pecans
1/2 cup mascarpone cheese
1/4 cup unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt

For the filling:
1 large egg
1/4 cup packed light-brown sugar
2 tbsp pure maple syrup
2 tsp pure vanilla extract
1 tbsp unsalted butter, softened
1/4 tsp salt
3/4 cup pecans, toasted and coarsely chopped

1. Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside. In an electric mixer, combine mascarpone and butter on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together.

2. Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.

3. Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.

4. Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack before you unmold.

Pfeffernussen from Martha Stewart
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 tsp freshly ground pepper
3/4 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.

2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.

3. Place butter, brown sugar, and molasses in an electric mixer beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets.

4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.

Kitchen Renovation

We are well underway with the kitchen renovation. In some ways it seems as though we've been "renovating" this kitchen since July, considering all of the planning required, but in reality the actual work has only been going on for 7 days. In that 7 days though, we have gotten rid of the world's worst fridge, smallest stove, and shallowest sink. We have also gained all new electric and plumbing work and beautiful cabinetry.

It has been very rewarding to watch as this project grew and gained momentum. From a genuine need to make the kitchen utile, to a dream to make it something special. From progress measured at a snail's pace (e.g. we picked the contractor this month) to hourly gains (e.g. base cabinetry built out that wasn't there when I left for class in the morning). Like most things, home ownership seems to be more about the journey than the destination. But we are incredibly excited to see the finished project and to share it will all of you. So until our true "before and after" pics are available, here is a little "before and now."

Pullman Kitchen: a euphemism

So we moved 2 weeks ago. And along with packing boxes, donating things we haven't worn or used in over a year, and the general craziness that comes with moving, there were a lot of goodbyes. To Magnolia Bakery, to my favorite spot in Central Park, to short walks to Lincoln Center. And maybe most importantly, to my perfect Delonghi stove. It was just last August that the kitchen renovation in our west side apartment was essentially completed.

And now it's a little like being back at square one. Maybe even square negative one, since the west side apartment actually had, you know, a real kitchen. And not just a "Pullman Kitchen" (aka hole in the wall with some appliances thrown in).

But I'm not really complaining, because even though this is the stove I have to work with right now ...

... we have an awesome Fisher-Paykel ordered and waiting to be delivered as soon as we demo the current area.
We also have a pretty great contractor who designed a unit to go around the fridge in the corner opposite the kitchen area. Stay tuned as demolition starts, cabinetry goes in, and the fridge gets super cool panels to match!


ps: I haven't gotten up the nerve to try to bake anything in that silly little white oven, but I hear it is possible. I will be sure to let you know if I'm feeling adventurous.

Kitchen Renovation

(image from Trinity Law School)

Things have been a little intense around our house for the past week or so. My law school orientation started last week, and while orientation sounds like it should be pretty low-key, I've had 2 hours of class each morning, have been sitting in mandatory lectures/panels/discussions for many hours each day, and still have many more hours of reading to do each night. I'm not complaining (really), but I sure am glad that they gave us a week with just one class to allow us to transition. Because, well, it's going to be tough to find balance between life (husband, cooking, running, friends) and school (reading, reading, reading, reading, class).

To add a little more stress (but also fun) to the mix, the kitchen renovation that we've been working on took a major step forward on Monday! A lot of work was done by my parents (who are super handy), but for the sink upgrade and laying of the granite counter top we call called in the experts. I was in class and then in lectures all day while this was happening (of course), which is tough for a control freak like me. But Tom's father came up for the day and oversaw the whole thing.

And the kitchen that once looked like this:
When I came back from school that evening, looked like this:

*I promise to post an actual recipe soon (I have some great ones waiting), but I need to get oriented a little better first. :o)