A Midsommar Menu


Here's to long, sunny evenings! While Seattle loves to celebrate the summer solstice, Sweden does us one better with aquavit-fueled festivities known as Midsommar. These dishes are all easily portable to a family picnic or beach bonfire, and are just as delicious with lemonade as they are with aquavit.

Apple-Potato Salad (serves 6)


  • 2 pounds new potatoes, scrubbed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced red onions
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons apple juice or 1 tablespoon honey
  • 1/2 cup olive oil
  • Salt and pepper, to taste
  • 2 sweet-tart apples, cored and chopped
  • 3 ribs celery, plus leaves, sliced
  • 3 tablespoons chopped fresh parsley


Cook potatoes in a large pot of boiling, salted water until just tender, about 10 minutes. Drain and let cool; slice about 1/2-inch-thick.

In a small bowl, whisk together mustard, onions, vinegar and juice or honey. Slowly whisk in oil to emulsify. Season to taste with salt and pepper.

In a large bowl, gently toss together potatoes, apples, celery, celery leaves and vinaigrette. Refrigerate for several hours to let flavors meld. Sprinkle with parsley before serving.

310 cal, 18g fat (2.5g sat), 0mg chol, 250mg sodium, 35g carb, 4g fiber, 9g sugars, 3g protein

Smoked Salmon and Carrot Sandwich Spread (yield: 1 cup)

Serve with rye bread or crispy flatbread, sliced cucumbers, pickles and greens.


  • 2 ounces smoked salmon, flaked
  • 3/4 cup plain yogurt
  • 2 tablespoons finely grated carrots
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste


Mix all ingredients together; cover and chill.

80 cal, 2.5g fat (1g sat), 25mg chol, 200mg sodium, 4g carb, 0g fiber, 3g sugars, 11g protein

Tosca Cake (yield: 1, 8-inch cake)

This toffee-topped cake is delicious as-is, but it's also fantastic garnished with your favorite fresh berries. Be sure to bake it again at the end of summer, to pair with local blackberries.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup melted butter, divided
  • 1/3 cup brown sugar
  • 1/2 cup sliced almonds
  • 1 tablespoon orange juice
  • 1 tablespoon bourbon (optional)


Preheat oven to 350 F. Butter and flour an 8-inch cake pan.

Whisk together flour, baking powder and salt.

Beat eggs and sugar with an electric mixer for 4 to 5 minutes, until thick and pale yellow. Beat in vanilla. Fold in half the flour mixture with a spatula, then fold in half the milk. Repeat with the remaining flour mixture and milk. Gently stir in 1/4 cup melted butter until no streaks remain. Spread batter into the prepared pan and bake for 15 to 20 minutes, until barely set.

While the cake is baking, make the topping. Combine remaining butter, brown sugar and slivered almonds in a small saucepan; cook over medium-high heat for 1 minute, until bubbling hot. Carefully stir in orange juice and bourbon.

Remove cake from the oven and increase the temperature to 400 F. Using a broad spatula, gently spread the topping across cake. Return cake to the oven and bake for about 10 minutes, until the topping is deep golden brown.

290 cal, 16g fat (8g sat), 85mg chol, 95mg sodium, 35g carb, 2g fiber, 22g sugars, 5g protein

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