Summer Solstice is the first day of the summer and the day when we can bask in the sun’s light for the longest time. Design and entertaining inspired by this radiant day is all about warmth and lightness.
For the first annual Holiday House Hamptons last year, Marshall Watson’s Midsummer Night’s bedroom embodied the warmth of the sun with its deep yellow walls and undulating round mirror.
Midsummer Night bedroom by Marshall Watson of Marshall Watson Interiors
at Holiday House Hamptons 2013
Photography by Mick Hales
Even for our fall show house in Manhattan, Deborah Martin evoked summer days and nights by pairing a sun like light fixture with a monumental mirror from Christopher Guy that reflected the shimmering gold Maya Romanoff’s “Bedazzled” wallpaper.
3rd Floor Foyer by Deborah Martin of Deborah Martin Designs
At Holiday House NYC 2013 showcase.
Photography by Paul Domzal at Edge Media
Because Jennifer Duneier loves summer entertaining, she also gave a nod to the sun’s most glorious day in her kitchen and breakfast area for the inaugural Holiday House Hamptons. The custom light fixtures floating over her table are like vibrant bursts of sunlight, and her use of summery Robert Allen fabrics creates a refreshing feeling.
Kitchen by Jennifer Duneier of Duneier Design
at Holiday House Hamptons 2013
Photography by Peter Dressel
One of the best parts of summer is getting outdoors and enjoying nature. When The Design Studio created an outdoor living space last year, they couldn’t help but incorporate natural elements. As the Design Studio’s Eugenia Kim told Hamptons Cottages & Gardens, “The idea of renewal and the symbolic use of the dogwood flower fuse together to create a serene, supportive, and elegant retreat. Best of all, this outdoor living space can sustain all elements of nature.”
Photography by Anastassios Mentis for Hamptons Cottages & Gardens.
We’ve been talking about evocations of the Summer Solstice in living spaces, but we can’t forget about the food and drink that satiate our guests as they enjoy this day that is both relaxing and inspiring. Jennifer Duneier suggests a Summer Solstice Mojito Lemonade. Since celebration of the Summer Solstice is popular in Scandinavian countries, where the sun remains out through the night, we are also including designer Patrik Lonn’s recipe for Toast Skagen, a Swedish hors d’ouevre (recipes below).
While the Gala Opening of the second annual Holiday House Hamptons on June 28 may not officially be the longest day of the year, we will still be celebrating the kick off of summer and partying until the sun goes down, so come drink a toast with us and see the extraordinary spaces our 2014 designers have created for summer living. If interested in buying tickets to the gala click here.
White Gala from last year’s Holiday House Hamptons showcase
Summer Solstice Mojito Lemonade submitted by DUNEIER DESIGN
1/2 cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
1/2 cup fresh lime juice
Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
2 cups sugar
2 cups water
2 limes, zested
1/2 cup fresh mint leaves
Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.
Patrik Lonn’s Swedish hors d’ouevre
Toast Skagen is an elegant combination of shrimp and other ingredients on a small piece of sautéed bread. It was created by the popular Swedish restaurateur Tore Wretman. More than anyone else, he embraced Swedish culinary traditions during the decades immediately after world war II. At a time when home cooking was starting to fade away and be replaced by foreign fast food, he also elevated classic Swedish dishes into a fancy restaurant repertoire, lending them new status. Named for a fishing port at the northern tip of Denmark, in Sweden, toast Skagen is an appetizer that means “party.” People who really want to celebrate something are extravagantly generous with the whitefish roe. The sprig of dill on the top serves as a fanfare. It’s a dish Patrik Lonn favors as a delightful appetizer or as a snack paired with a glass of Champagne at any occasion.
Ingredients (4 servings)
4 slices of white bread
11 oz peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs dijon mustard
5 oz whitefish roe
2 oz fresh dill
cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. place on paper towels. if the shrimps are large, cut them into smaller pieces. save four sprigs of dill for garnishes. finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. apportion the mixture on the slices of sautéed bread. shape the whitefish roe like eggs and place on top of each toast. garnish each with a sprig of dill and serve with a slice of lemon.