Lughnasadh recipes

Whether for the simple feast or a larger celebration, here are some delicious recipes for bringing in the harvest season. These are basic recipes though if you'd like to expand, any food based on berries or corn or other freshly harvested foods will be perfect for the occasion.

Corn Bread
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp sugar
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

*Be sure to beat eggs and milk well before adding to mix.
Bake in oven, preheated to 400F (200C), for 20-25 minutes or until toothpick comes out clean.

Stuffed Bell Peppers
Precook beef, spiced as you like it, and mix with bits of dried basil, dried oregano, and rice/couscous (of your choice) averaging 1/3 the amount of the beef.
Cut off the top of a bell pepper and empty it out. Sprinkle cheese on the bottom (of your choice, though cheddar is not recommended), fill in with the beef mix, and top with a layer of cheese.
Bake at 350F for fifty to sixty minutes or until cheese has browned.
*Can also be done with large mushrooms instead of bell pepper.

Blackberry Pie
Crust: 2 1/2 cups flour
1 tsp salt
2 tbsp granulated white sugar
1 cup butter, chilled, and cut into 1 inch chunks
1/4 to 1/2 cup ice water

Filling: 5 cups fresh blackberries
1 tbsp fresh lemon juice
3 tbsp cornstarch
3/4 cup sugar
1/8 tsp ground cinnamon
1 tbsp butter, cut into small chunks

*Can be glazed with white powdered icing sugar.

Mix flour, salt, and sugar together. Add butter. Mix in water slowly til the dough holds together. Divide dough in half and refrigerate for an hour before using.
Roll out dough, place half as the bottom in the pie pan (9" pan), and place back in the fridge (covered in plastic wrap) as you make the filling.
After filling is made (and do not mix in the butter yet!) place in the pie pan. Now you can use the butter, dotting it generously over the top of the filling.
Roll out the second half of the dough and cover the top of the pie (either using the dough as strips or as a whole).
Bake at 425F (200C) for 25-30 minutes. If the edges of the pie brown too much simply cover them with tinfoil. Bake until golden brown or the filling begins to bubble.
Let cool on a wrack for several hours before serving or before placing in the fridge.


Hope you all enjoy and have a great time reigning in the harvest season!