This is dinner tonight. SALMON WELLINGTON 1 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed) 4 3/4 inch thick salmon fillet 4 Tbsp. minced shallots 4 Tbsp plus 2 teaspoons chopped fresh tarragon 1 md egg, beaten (for the glaze) FOR THE SAUCE 1/2 c dry white wine 1/2 c white wine vinegar 1/2 c chilled butter, diced (1 stick) 2 Tbsp. minced shallots Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square. Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles. Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge. Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon. Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick. Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes. Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes. Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper. Cut into 3rds. Place sauce over pastry and serve hot.

Thanks everyone! I will be running the suggestions past the host/hostess. I am afraid they are pretty set on the baked brie (I agree with you all that it gets icky) but maybe I can talk them into baked brie bites in the little phyllo cups with various toppings instead. That way they would be butlered when they are warm and we can do several batches. Thanks again!

GWlolo, That texture is a result of the long fermentation. (four days). Loaves made the same day will still be good, I would make the biga even with just the four cups of additional flour. For the yeast 1 1/2 to 2 teaspoons is sufficient when you are adding the biga. You will get 3 to 4 baguettes from the four cups depending on the size of the baguette. I like long baguettes and if I put them on the diagonal, I can get 16 to 20 inch baguettes. If I put four side by side, I can only get 13 to 14 inch loaves. I never weigh the dough. If you want "fatter" baguettes just make two loaves. ~Ann

Sugared Black Raspberry Tea Cookies Ingredients 1/2 cup butter 1/4 cup packed brown sugar 1/3 cup white sugar 1 teaspoon vanilla extract 3 tablespoons milk 1 1/3 cups all-purpose flour 1/4 cup cornstarch 1/4 cup miniature semisweet chocolate chips 3 tablespoons white sugar 1 (10 ounce) jar black raspberry jam Directions Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips. Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam. Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating. Sue