Celebrate the start of summer with a Longest Day Buffet
It is a downright delicious thought. Not just sunshine and light, but lots of it. At long last, the longest day of the year approaches — June 21 here in the Northern Hemisphere — and after a long winter and a rainy spring, there’s much to celebrate.
It’s generally considered the official start of summer. Sunrise is at 5:13 a.m. and sunset is at 8:35 p.m., according to the U.S. Naval Observatory (and they should know).
To the National Weather Service, this day is “the start of astronomical summer in the Northern Hemisphere.”
Many of us translate that to mean it’s time to party.
Lots of cultures have had the same idea for thousands of years. Pagans did it. They celebrated the sun. Today, people across the world mark the day, with celebrations at the mysterious Stonehenge in Wiltshire, England, where revelers gather to dance and drum to greet the sunrise.
Torches and bonfires light up the mountains of Austria and the shores of Scandinavia, and feasting goes with it.
Native American tribes pay tribute to the sun with dance. And in Greece, there is a tradition of local folks heading up Mount Olympus.
Here in Milwaukee, the East Side Business Improvement District holds its annual Summer Soulstice Music Festival on June 24 — a song-filled street party on E. North Ave. It runs from noon to midnight.
So maybe you’re not going to head up any mountains, but a party is in order. And so a gathering dubbed The Longest Day Buffet, with a global theme, is born.
The party begins in the afternoon with a spread that’s simple, seasonal and savory. Indonesian Ginger Chicken is sweet and a bit spicy, and it can be made ahead if you like. It marinates overnight and, while roasting, creates a deep brown, rich sauce. It can be served warm or cold on the buffet and leftovers, if you’re lucky enough to have them, can turn up in a salad or sandwich.
Greek Salad puts to use early tomatoes — shop the farmers market if you can — along with cucumbers, sweet red peppers, kalamata olives and feta cheese. It’s a light and satisfying summery salad. Chop and toss right before serving.
For dessert, there’s Scandinavian Rhubarb Pudding, using tart stalks of the old-time garden perennial known as the pie plant. On this buffet, it is the pudding plant. Serve it wellchilled, with freshly whipped cream. Add some gingersnap cookies on the side for a bit of crunch.
This is an outdoor buffet, of course (unless weather turns ugly, but let’s follow the sun and plan for the outdoors). Make the buffet table rustic and casual, with mason jars for glasses and a bright tablecloth. For a little background music, consider the Beatles’ “I’ll Follow the Sun” and “Here Comes the Sun.” Ask guests to think of a few tunes they’d like to play. Get the fire pit out — or ask a guest to bring one if you don’t happen to have one.
Use the time to talk about summer plans: festivals, road trips, garden hopes, wishes and dreams, farmers market game plans.
And as the longest day turns to night, raise a glass in a toast to the summer that lies ahead. I recommend a kir royale — one teaspoon of crème de cassis topped with champagne in a flute. Champagne in the backyard at sunset? Why not? Then light a bonfire or a slew of candles. Go ahead and dance. Summer begins.