What would Sarah do? Or I need expert Martha Stewart help.

[Global2010]

Ok Before you open up your Man/brother crap let this one be for any Lady who can help...????

I am preparing (IOW will not be back here) a home town dinner for a few.

My Dilema is I cannot cook a dessert but this is what is on my menu..and yes this is a Vote for our GOP ticket (King Vanity is doing well in bringing Oregon rural folk together)

I need to desperately know if I can do the puff pastry cut outs the night (17hrs) before the Fresh Apple/Cranberry Cinnamon Napoleons are served.

We live at ocean/humid level. Help!

[Global2010]

The rest of the Menu I know how to navigate.

As I have conservatively propogated it over the years and I do believe I have got a Majority vote. Though it is a bit spendy..

Menu as follows...

Fresh Oregon Coast Blackberry (home picked) Sauce over New York cut steaks.

Baby Dutch Potatoes with Ireland Butter and Rosemary.

Argula/radichio and pine nut salad.

Drinks will be Cold Raspberry Herb tea/water/7up..

One bottle of Sonoma Simi 1996. And a real dry Amber Ale beer.

For those at the table who choose.

Ok I need some help on my puff pastry mode...Ladies? or Gentlemen...dont forget our latitude.

[ChocChipCookie]

If you’re going to keep the puff pastry refrigerated once it’s cut up, I don’t see any problem. They’re kept in the refrigerated section in the grocery store.

[ChocChipCookie]

Your meal sounds wonderful, BTW!

[Global2010]

Thanks on the main meal grats.

I took the puff pastry out of the Name Brand Freezer mode.

Says wait 40 min. and then proceed.

Just looks so flat and lonely. LOL

I suppose I will wait a bit more and go for it or like you suggested put it in the fridge to thaw and maybe attack it with my pumkin and Autumn leaf (looks Canucky to me) cookie cutter in the morning.

So debate wait a bit and cook now or chance it and use the thawed stuff in the late morning.

Worse happens I can actually adorn the Apple-Cinnamon Napoleons with real local berry tree leaves..hey aleternative plan.

[Pinetop]

Refrigerate covered. I would brush with melted butter or whipping cream in order to keep it soft. Sounds really good. I like the steack with a blackberry sauce—sounds like a wild boar kinda thing...

[Hugin]

Personally I wouldn't want to desecrate a fine NY steak with blackberry sauce. Maybe pork, or even chicken, but not beef. If you must, pour a little around where the steak goes, then put the steak on top, and serve some extra sauce at the table.

Oh well, that's just me.

[Global2010]

The seared juice of the New York/Irish Butter/and bit of Blackberry with the hint of Merlot is quite a fine taste.

I once enjoyed a fine Cigar called a Royal (pirate) Jamaican ...never do that again but my rare bloody NewYork with the fine Fresh Blackberry has many coming back for my Halibut with Pecan shrimp sauce.

I bet my Taste and Palate is a bit rich in flavour for you?

I also love to drink herb cold teas for days on end...ah so I can enjoy a bit of rich food.

: )

[Netizen]

Why do people want to stick raspberry in everything? It seems to be a love it or hate it type of thing. Me, I hate it. Not fond of rosemary either. I wouldn’t want my steak covered in a berry sauce either.

[Netizen]

I wouldn’t even want my steak sitting in it. You can only scrape so much of that stuff off.

[Global2010]

OTOH What I prefer to do to my fresh Chicken...

I like depending on my mood and the time of year..

Chicken/tarragon slowly simmered..Swanson would have you add there broth insert here, not so, unless you need salt/potassium (some of us do)...then add you yams/sweet potato and in the end some fresh green beans..

Man that makes a good chilly fall plate.

I salt after I taste being my age and such.
But I never use table salt, only Jewish salt.

Has a triangler effect.

Now if you are a bit more South Of the Border.. Fresh Cilantro/Lime/easy ese on the Garlic and fresh Leeks if you can fing them.

Lil Hanbero White Cheddar and a fresh only one but one fresh tort illa ....em heaven and then need a nap after such good food.

[Global2010]

A uh some folks cannot get a sweet taste in their palat for Elk.

It is the PNW way. And it is not rasp berries that we harvest it is Blackberries/cranberries and my friends the greatest Arugala/pine nut salad in my little world.

Hey go back and eat you own green grub.LOL

Just dont eat bagged salad...you know what that will do? Right?

[Netizen]

Chicken/tarragon slowly simmered..Swanson would have you add there broth insert here, not so, unless you need salt/potassium (some of us do)...then add you yams/sweet potato and in the end some fresh green beans..

I make something very similar, that we eat year round. Good stuff.

[Hugin]

I’m not s big fan of terragon, too overpowering. I like to enhance the food, not overpower it. I would soak the chicken in canola oil, garlic, basil and rosemary for a couple hours at room temprature, then slow roast it at 250 degrees for a few hours, until the skin is crispy and the meat falls off the bone.

As for the sweet potatos, make French fries out of them, and serve them on the side.

[Netizen]

A uh some folks cannot get a sweet taste in their palat for Elk.

I'm not sure where the Elk came in from???

It is the PNW way. And it is not rasp berries that we harvest it is Blackberries/cranberries and my friends the greatest Arugala/pine nut salad in my little world.

YOU MENTIONED RASPBERRY IN THE TEA!

Hey go back and eat you own green grub.LOL

Obama is that you, belittling those that don't meet your criteria?

[count-your-change]

Grands Biscuits, real butter and if you want fancy, blackberry preserves. But you don't dump blackberry anything on steak! What kind of Saturday afternoon hotsy-totsy cooking shows you been watching anyway?
Toss that ridichio stuff out for the wild rabbits to choke on and fry up some fresh green beans with bacon in a big iron skillet for something worth eating.
The potatoes sound o.k., but what's with the Ireland butter?Land o Lakes with a little roasted garlic works just fine.
Pick a good sauce with mushrooms for the steak, and be generous with the freshly ground black pepper.
For drinks, I'd go with a porter over some weak kneed wine.

Well, there you are. I saved you a lot of money and embarrassment. (blackberry tea? 7UP? guess the kids are drinking that, right?)

Say, if you have lots of fresh blackberries you ought to try blackberry dumplings, takes a little time, but they are good!

[Netizen]

When something calls for herbs that are overwhelming, I just use a tiny amount or I’ll substitute a less powerful one. I prefer basil over thyme or rosemary.

[Hugin]

Obama is that you, belittling those that don't meet your criteria?

Well, the Argula salad did have me wondering.

[Netizen]

LOL on the Argula.

You mentioned overpowering herbs. What about spices? Have you tried curry? I have sweet curry and hot curry, but find that a little goes a long way.

[toomuchcoffee]

Yes, you can do the cut-outs the day or even the week before. Be sure to seal them (vacuum or saran) to keep them from drying, and keep them chilled. If you wish to bake them beforehand, be sure to let them fully cool(amazingly important), then seal them air tight. A 17 hour window is fine for pre-baking, as long as the pastries are fully cooled before sealing.

[Cloverfarm]

Your menu sounds good. Don’t have any advice on the pastries. The only thing I’d change though, would be to serve the blackberry sauce on the side. I don’t put anything on my steaks except salt. (But, we raise our own so we’re spoiled)

Good luck!