This dish surprised me! I was ready to dislike it! Each of the components were good but when you put them together I was prepared for a dessert like taste that didn't fit with chicken. Instead the spices and small amount of sugar enhanced the chicken and made a delicious and satisfying dinner.
I opted to make individual b'stillas since there were only two of us. I prepared four individual b'stillas and put two in the freezer unbaked. I'm eager to see how they turn out. Any thoughts on whether I should defrost before baking? Oh, one more thing...I used only a top crust. It just felt right...and it was!
A funny thing that illustrates the difference between the food obsessed (me) and those who simply enjoy a good meal (my friend and frequent FF guest). As I'm making the salad I ask "Which do you think would be better.......a sweet raspberry vinaigrette to complement the b'stilla or a tart basalmic vinaigrette to contrast with the sweetness of the b'stilla?" She gets a deer in headlights look on her face and starts laughing. She decided to leave it to me and I decided on the raspberry vinaigrette. We agreed it was a good choice!
We enjoyed a Chateau Ste. Michelle Gewurztraminer with dinner and Caramel Topped Semolina Cake for dessert. This was a FF recipe the group made before I joined. I have some catching up to do! This cake was much better after setting for several hours. My son had a slice when it had just cooled and the texture was confusing........not cake like but not flan like either. After a couple more hours it was firm and with exactly the right sweetness when paired with whipped cream and fresh blueberries.