
Into Annwn
Exploring the Very Deep Path of Welsh Polytheism,
Folklore, & Witchcraft
Gŵyl Amaethon
Festival of Amaethon

Pesto and veggie-filled rolls of cooling cucumber are little bites of refreshment in the late summer heat.

Nothing beats a toothsome, airy ciabatta loaf -- except one made with cheese.

Sweet and cool peak-season watermelon brings a refreshing break to the summer heat in this salad.


Eggplant in the height of its season makes a delicious pairing with savory beef and mozzarella cheese in this pie.

Nothing screams late summer like fresh corn and zucchini. A special treat to honor the Corn King, Lugos!

What better way to celebrate Rosmerta's bounty than with a literal cornucopia?

Green beans are in season throughout the summer, with the peak for peanuts in July and August -- a perfect pairing for Lammas time.

Peaches are getting mouth-wateringly ripe this time of year, and the tanginess of raspberries is their perfect match.

Nothing like a cool, refreshing drink to end the hot late summer day.
Lughnasadh is the first of the three major harvest festivals, celebrating the time when staple grains will begin to be harvested, such as wheat, barley, and corn. Summer vegetables such as tomatoes, cucumbers, okra, green beans, potatoes, and summer squashes like zucchini and eggplant are also at their harvest peak this time of year. It is a time for celebrating accomplishments and hard work, and eating lots of corn, vegetables, and bread.
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In most Celtic Pagan traditions, the deity whose feast is celebrated on this day gives the festival his name -- Lugh (Gaelic -- both Irish and Scottish). Famous for his skills and strength, Lugh bears the epithets "the Many-Skilled", "the Long Arm", and "the Skillful Hand". Thus, the day is celebrated with games, sports, arts and crafts, poetry, music, dancing, martial arts, and competitions in his honor.
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Festival of Skills and Labor, Grain and Grapes Harvest
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31 July-1 Aug: Grain Night, Feast of Lugos the Corn King, beer
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1-2 Aug: Skillful Night, Feast of Lugos the Many-Skilled, Eisteddfod
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2-3 Aug: Warrior Night, Feast of Lugos the Fierce Striker,
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3-4 Aug: Providence Night, Feast of Rosmerta, (fortuna-demeter statue) Goddess of Plenty, Abundance, Agricultural Bounty, Wealth, freedom, trade, skills, caring for/looking after, fostering, 2-headed ax
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4-5 Aug: Calm Fires Night, Feast of Gobannonos, hospitality, smithing, smelting, cauldrons, fire, volcanoes, smithing/useful fire/ candles/ ovens- cooking-baking, Ritual -- protection from harmful fires and veneration of defensive-protective-useful fire, fire safety and annual evacuation plan review
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Arugula, Watermelon and Feta Salad
4 servings
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For the vinaigrette:
1/4 cup freshly squeezed orange juice OR balsamic vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots or green onion
1 tablespoon honey (optional)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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6 cups baby arugula, washed and spun dry
1/8th watermelon, rind and seeds removed, and cut in 1-inch cubes
1 English cucumber, halved lengthwise and sliced
4 ounces feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
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Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
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Place the arugula, watermelon, cucumber, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. If you're worried about bruising the arugula, toss it with dressing separately from the watermelon and cucumber, and top the arugula with the watermelon and cucumber afterwards. Taste for seasonings and serve immediately.
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Asiago Ciabatta Bread
2 11-inch loaves
55 mins + overnight starter (20 mins prep, 35 mins cook)
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For Starter:
1 cup white whole wheat flour
1/2 cup cool water
pinch (1/8 teaspoon) of instant yeast
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For Bread:
all of the starter (above)
1 1/2 cups unbleached all-purpose flour
1 cup white whole wheat flour
1 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
1 tablespoon Baker's Special Dry Milk or nonfat dry milk
3/4 cup lukewarm water
2 tablespoons olive oil
1 cup Asiago or Parmesan cheese, 3/4 cup cut into 1/4" dice, and 1/4 cup grated for going over the top of the bread
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Combine the starter ingredients and stir till cohesive. Cover and let rest at room temperature overnight, or for up to about 15 hours. The mixture will be bubbly.
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Combine the starter with all of the dough ingredients and mix and knead to make a very smooth, soft, very sticky dough. Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl. Mix in the cheese; don't worry if some pieces pop out. Or prepare dough in the bread machine set on the dough cycle, adding the diced cheese several minutes before the end of the final kneading cycle.
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Place the dough in a lightly greased rising container (or leave it in your bread machine), and allow it to rise for 90 minutes to 2 hours, till it's doubled in size and very puffy. If it's in the bread machine, remove the dough at the end of the dough cycle.
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Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 10" inches each.
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Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or lightly greased baking sheets, leaving about 5" between them. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 60-90 minutes, or until they're very puffy.
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Towards the end of the rising time, preheat the oven to 450°F. Sprinkle them with additional grated cheese.
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Place the loaves in the oven. Bake for 20 to 25 minutes, or until they're golden brown.
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Remove from the oven, and cool on a rack. Wrap well, and store for 2 days on the counter. Freeze for up to 3 months.​
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Beef and Eggplant Pie
8 servings
50 minutes (20 mins prep, 30 cook)
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1/4 stick (2 tbsp) butter, cubed
2~3 cups cubed eggplant (about 1 medium or 1/2 very large eggplant)
1 pound ground beef
1/2 large onion, finely chopped
1 celery rib with leaves, chopped
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1 unbaked pastry shell (9 inches)
1/2 cup shredded part-skim mozzarella cheese
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In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes.
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In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, coriander, cumin, cinnamon, cloves, salt and pepper; bring to a boil. Remove from the heat.
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Prick pastry shell with a fork. Add beef mixture. Bake at 375° for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
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Corn Zucchini Fritters
8 servings
45 mins (25 prep, 20 cook)
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2 medium zucchini, coarsely shredded
Kosher salt
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 whole ears corn, kernels cut off
1/2 cup yellow cornmeal/corn flour (plus more if needed)
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground pepper
3/4 cup buttermilk or 1/2 cup milk
1 large egg
Oil, for frying
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Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
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Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
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Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk/milk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. Mixture should be a thick batter filled with zucchini and corn that should hold most of its shape if scooped out with a spoon and set aside. If it is too liquidy, add more cornmeal/flour until it reaches a thicker, firmer consistency.
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Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
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Cucumber Rolls
20 rolls
1 hr
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For the pesto:
1 cup fresh basil leaves, packed
1 cup fresh spinach leaves, packed
1 large clove garlic
1/4 cup chopped, toasted walnuts
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
2/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
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For the stuffing:
1/2 cup very small-minced tomato
1/2 cup very small-minced celery
1/2 cup very small-minced red onion
1/4 cup small-minced Greek or black olives
1/4 cup yogurt
1/4 cup cream cheese
1/2 cup pesto, plus 1 tablespoon
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For the rolls:
2 European cucumbers
Stuffing
20 grape tomatoes (optional)
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For the pesto:
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Combine basil, garlic, walnuts, salt, pepper, lemon juice, and lemon zest in the bowl of a food processor. Process until finely chopped.
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While processing, slowly add olive oil until well blended.
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Transfer pesto to a bowl and add Parmesan cheese. Stir until blended. Set aside.
For the stuffing:
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Combine tomato, celery, onion, and olives.
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Stir yogurt, cream cheese, and pesto together until blended. Add to tomato mixture and mix well. Set aside.
For the rolls:
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With a mandonlin or vegetable peeler, thinly slice cucumbers lengthwise.
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Place a heaping teaspoon of stuffing on one end of a strip of cucumber. Roll end of cucumber over salad and continue rolling tightly. Secure roll with a toothpick. If you like, garnish by attaching a grape tomato to toothpick.
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Garlic Peanut Green Beans
8 servings
30 mins (20 mins prep, 10 cook)
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2 lb. fresh French green beans (haricots verts) or regular green beans
1/2 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup toasted or dry-roasted peanuts
2 tbsp grated lemon peel
4 cloves finely chopped garlic
2 tbsp olive oil
Kosher salt
black pepper
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Heat covered 7- to 8-quart sauce-pot of water to boiling on high. Add green beans and cook 3 to 5 minutes or until tender-crisp. While beans cook, fill large bowl with ice and cold water.
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Drain green beans well and transfer to bowl of ice water; stir until beans are completely cool. Drain well and pat dry with paper towels. Green beans may be refrigerated in resealable plastic bag up to 3 days.
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In medium bowl, combine parsley, peanuts, and lemon peel.
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To serve, heat oil in same sauce-pot on medium-high. Add green beans and garlic; cook 2 minutes or until hot and coated with oil and garlic is golden, tossing. Remove from heat. Sprinkle with peanut mixture, 1 1/2 teaspoon salt, and 1/2 teasppon pepper; toss until well coated.
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Peach and Raspberry Crisp
10 servings
1.5 hrs (25 prep, 5 wait, 1 hr cook)
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4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
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Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
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Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
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Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.​
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Roast Veggie Cornucopias
8 servings
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For Cornucopias and Roast Veggies:
1 large egg
1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed
1 cup cauliflower florets
1 cup diced potatoes, cut into 1 1/2-inch chunks
1 cup or 1/4 lb. red kuri, acorn, or delicata squash, halved and cut into 1 1/2-inch chunks
12 purple pearl onions, peeled and halved
4 oz. cremini mushrooms, trimmed
1/4 cup olive oil
2 Tbsp chopped fresh sage
2 Tbsp chopped fresh marjoram
1 Tbsp chopped fresh thyme
1 tsp salt
1/4 tsp ground black pepper
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For Glazed Apples and Carrots:
2 tablespoons butter
1/2 cup apple cider
1/4 teaspoon cinnamon
1/8 teaspoon each nutmeg, allspice, and ground cloves
1 cup small or baby carrots, cut if necessary into 1 1/2-inch length
1 cup peeled and cored apples, 1 1/2-inch diced
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Preheat oven to 425°F. Coat 2 baking sheets with cooking spray.
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For Cornucopia: Tear off 8 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Roll each quarter into cone; bend "tail" if desired.
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Beat egg with 1 Tbs. water and pinch of salt in small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 ½-inch strips. Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with 4 more pastry strips, "gluing" them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.
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Place cones on their sides on 1 baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet.
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For Roasted Vegetables: Increase oven heat to 450°F. Toss together all ingredients from cauliflower down in large bowl. Spread vegetables on second baking sheet. Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly. Transfer to large bowl.
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For Glazed Apples and Carrots: Melt the butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown; remove pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return the skillet to the stovetop over medium heat.
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Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently, for 10 minutes. Add a small amount of water to the carrots, if necessary. Stir the apples into the skillet and cook for 5-7 minutes, until the apples and carrots are tender.
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To Assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard. Spoon vegetables and glazed apples and carrots into Cornucopias, and serve.
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Rosemary Roast Potatoes
4 servings
1 hr (10 mins prep, 50 cook)
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1 1/2 pounds small red or white-skinned potatoes (or a mixture)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves crushed in a mortar and pestle
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Preheat the oven to 400 degrees F.
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Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
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Remove the potatoes from the oven, season to taste, and serve.
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Succotash
8-12 servings
30 mins
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10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into 1/2-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 teaspoon Seasoned Salt
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
1/4 cup thinly sliced fresh basil
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Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
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While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
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Add chopped onion, fresh okra, and garlic to skillet with bacon drippings over medium. Cook, stirring often, until onion is tender, about 6 minutes. Stir in fresh corn kernels, seasonings, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
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Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
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Watermelon Margaritas
4 servings
10 minutes
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4 cups cubed watermelon
2 tablespoons sugar
3 limes, 2 juiced and 1 cut into wedges for garnish
8 ounces tequila
5 ounces Triple Sec, divided
3 tablespoons kosher salt
1 teaspoon chili powder
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In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine. If you want a "frozen" margarita, add ice and blend it until it becomes a smooth consistency like a slushie.
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In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.
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