Yay the solstice falls on a Friday this year – partay, people! And psychic, playwright and foodie Michael Domitrovich has got just the dish to celebrate with.
Barbecues, beers, and beaches are standard operating procedure for summer fun, once July is in full swing. Until then, to get myself in the (edible) spirit, I’m turning to the heavens for inspiration: when the sun enters the sign of Cancer on June 21st at 1:04 AM EDT, we commemorate the astrological alignment that marks the beginning of the summer season.
At that moment, the Sun will reach its highest point in the sky, relative to our existence in the Northwestern Hemisphere, giving the whole USA a surge of Solar radiance. This is also the longest day of the year in the North, when the Earth’s axis is most tilted towards the center of the solar system.
Traditionally, the solstice amplifies energies like creativity, passion, and expression. It is a time to enjoy physical experience through the senses, with the Earth offering endless stimuli as she drips with the fruits of her springtime labor.
In the zodiac, Cancer is associated with deep emotions, razor sharp intuition, and a fervently protective maternal instinct. Cancer is a yin, or feminine, sign, while the sun represents the yang, or masculine, principle. When the sun (the ultimate male) enters Cancer (the ultimate female), a sacred union takes place: basically a cosmic boot-knocking that reverberates throughout the universe. (And I’m guessing they have no choice but to leave the lights on.)
Devilish Eggs
This recipe is perfect for a Summer Solstice garden party or picnic. Use the freshest organic eggs to feed your fertility fire and don’t overcook them! You want the yolks to be sunshine yellow and the whites to glisten like the moon. I’ve added cornichons, for phallic/aesthetic reasons, and prosciutto*, whose musky aroma reminds me of a well-worn room in a house of ill repute (in a good way, ok?)
Channel the Cancerian energy of the moment as you serve these sensuous treats – nurture your loved ones, relish in the start of the vacation season, and give thanks to the parts of you that appreciate the naughty – as it unfolds in the sky above our heads.
1 dozen eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons very finely chopped cornichons
2 teaspoons fresh tarragon leaves, finely chopped
½ teaspoon ground turmeric
¼ teaspoon dry mustard
1 teaspoon lemon juice
Dash of hot sauce (optional)
Salt and pepper to taste
2 teaspoons vegetable or canola oil
4 slices prosciutto*
Paprika (sweet, hot, or smoked)
- Place the eggs in a saucepan and cover with cold water by 1 inch. Set over high heat and bring the water to a full boil. Turn the heat off, cover the saucepan with a tight fitting lid, and set aside for 10 minutes. Remove the lid and carefully pour off as much water as you can, then run cold water over the eggs until they are cool, about 5 minutes.
- While the eggs are cooling prepare the garnish. Heat the oil in a nonstick skillet over high heat until it shimmers. Cook the prosciutto* slices, one or two at a time, using a spatula to flip and press them flat while they cook, until the fat is rendered and both sides are evenly browned, 2 to 3 minutes total. Transfer to a plate lined with a paper towel and set aside until crisp.
- Peel the hard-boiled eggs and slice them in half lengthwise, wiping the knife after each cut to keep the whites pristine. Using your fingers, scoop out the egg yolks from the whites and reserve in a medium mixing bowl. Add the mayonnaise, dijon mustard, finely chopped cornichons, tarragon, turmeric, dry mustard, and hot sauce, if desired. Mash with a fork and stir until smooth, then season with salt and pepper to taste. Transfer to a Ziploc bag, squeezing any excess air out before sealing. Using scissors, cut a ¼ inch opening at one of the bottom corners of the bag.
- Distribute the yolk mixture evenly amongst the egg whites by piping it through the cut corner of the Ziploc bag. Break the prosciutto into smaller pieces, then sprinkle each egg with paprika and garnish with a prosciutto chip. Arrange the deviled eggs on a serving platter and garnish with additional cornichons and a small bunch of fresh green herbs.
*If you are not carnivorously inclined, some substitutes for the prosciutto are: Coconut bacon, which can be found in fancy health food stores. It’s the prettiest substitute and has great texture and flavor. You can also panfry some tempeh bacon in the same way you would the prosciutto, afterwards cutting it into small pieces to use as garnish. Alternatively (and perhaps most simply) you could sprinkle the eggs with smoked paprika and an additional pinch of smoked fleur de sel.
