Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

Summer Solstice Supper

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Linger over a delicious seasonal meal at the end of the year's longest day.

The longest day of the year calls for a leisurely meal celebrating the best of early-summer produce. So this menu is built from simple make-aheads that boast bold summer flavors. After all, you want to spend those extra minutes of daylight on the deck or patio, not slaving in the kitchen.

Menu Timeline

One day before (but no more than 24 hours)

  • Prepare the Zabaglione and refrigerate.

Six hours ahead

  • Marinate the steak.

Two hours ahead

  • Prepare the Pesto Vinaigrette.
  • Prepare the cherry relish.

Just before dinner

  • Boil the pasta and vegetables for the salad.
  • Grill the steak and vegetables.
  • Toast the baguette slices and top with the relish.
  • Assemble the fruit and Zabaglione.

Shopping List

Fresh Produce

  • 4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
  • 1 cup fresh sweet cherries (about 5-1/2 oz.)
  • 1 lemon
  • 3/4 lb. green beans or wax beans (or a mix)
  • 3 cups cherry tomatoes
  • 1 cup fresh (or frozen) peas
  • 2 red bell peppers
  • 2 small yellow summer squash
  • 2 small zucchini
  • 2 ears of corn
  • 1/2 cup finely diced jícama
  • 3 medium scallions
  • 6 medium cloves garlic
  • 1 small bunch fresh mint
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh thyme
  • 1 small bunch fresh basil
  • 1 small bunch fresh flat-leaf parsley

 

Meat, Seafood, Eggs & Dairy

  • 1-1/2 lb. skirt steak
  • 1 cup whipping cream
  • 1/2 cup fresh, finely grated Parmigiano Reggiano
  • 2-1/2 oz. (1/3 cup) soft fresh goat cheese
  • 2-1/2 oz. (1/3 cup) ricotta cheese
  • 4 large egg yolks

 

Other Groceries

  • 1/2 lb. dried campanelle, cavatappi, or other short, chunky pasta shape
  • 1 baguette
  • 1/2 cup Riesling
  • 6 almond macaroons, almond biscotti, or Amaretti di Saronno cookies
  • 3 Tbs. pine nuts
  • 1 Tbs. Amaretto or brandy
  • 1/2 tsp. unflavored powdered gelatin

Pantry Staples

  • 1 cup extra-virgin olive oil
  • 1/4 cup granulated sugar
  • 1/4 cup Tbs. red-wine vinegar
  • 2 Tbs. balsamic vinegar
  • Pinch of cayenne; more to taste
  • Flaky sea salt (optional)
  • Kosher salt and freshly ground black pepper

TIP: Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.

The Menu

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks