entertaining

El mes pasado nos juntamos con varios amigos a un BBQ, fue algo relajado alado de la alberca, tuvimos suerte por que no hacia tanto calor y el aire estaba muy agradable. El menú fue el siguiente: Como parte del centro de mesa y entrada preparé unas alcachofas al grill con mantequilla al ajo y limón, simple y muy rico, después serví una ensalada Cesar con rebanadas de pan preparadas con la misma mantequilla al ajo y a la parrilla, lechuga orejona y la receta secreta del aderezo César de mi mamá.

Last month we gathered with some friends for a BBQ, it was really relaxed, we sat by the pool and we were lucky to have good weather, the air was so refreshing. This was the menu: As part of the centerpiece I arranged artichokes in a bowl, we grilled them and dipped them in garlic-lemon butter, so simple and delicious! Then I served Cesar Salad, we brushed the bread with the same garlic-lemón butter then grilled them, some Romaine lettuce and mom’s secret Cesar Salad Dressing.

De postre hice panqués de naranja y lavanda,  siempre que lo hago es un éxito con los invitados, acompañado de crema para batir (no de la comprada) y espolvoreado con lavanda , una delicia!

For dessert I made 2 orange-lavender pound cake, everytime I make this is a total success among the guests, with whipped cream (homemade) and sprikled lavender, it’s a real treat! 

Víctor asó las costillas, utilicé esta receta, lleva varios ingredientes para hacer el BBQ pero vale la pena, queda muy rico y en vez de usar chilli powder como indica la receta yo usé Tajín en polvo y le da un toque diferente.
Víctor grilled the BBQ ribs, I made this recipe, you’ll need a bunch of ingredients but it’s totally worth it, it’s delicious! here’s a tip, instead of using chilli powder use Tajín (mexican chilli powder) it spices things up.

El panqué de naranja servido con una rebanada de naranja, crema batida y espolvoreado con lavanda.
Orange pound cake served with an orange slice, whipped cream and lavender.

Nos la pasamos muy bien, estas reuniones terminan hasta muy tarde, entre la cena, la platica nos puede llegar la madrugada y seguimos platicando. Me gusta mucho aprovechar los días de verano para hacer cenas o comidas con amigos y familiares, en Monterrey sigue la temporada de lluvias y después el otoño una de mis estaciones favoritas del año, por lo pronto a disfrutar los últimos días de verano!
We had a good time, these gatherings end really late , between dinner and long conversations we keep chatting until the next day. I love entertaining in summer, rain season is coming up then autumn one of my favourite seasons, but for now I will enjoy the last days of summer.

Orange Pound Cake

/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

To glaze one loaf (optional):
1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.