Food to take to Sabbats and Circles

Crescent Cakes

1 cup finely ground almonds
1 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cub butter, softened
1 egg yolk

Combine almonds, flour, sugar and extract until thoroughly mixed.With the hands, work in the butter and egg yolk until well blended. Chill dough. Preheat oven to 325*. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased sheets and bake for 20 min. Serve during simple feast, especially at Esbats. (Full moon).





Beltane Marigold Custard

2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2 inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Whipped cream

Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.





Soft Mead

1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the scum with a wooden spoon. When no more rises add the following: pinch salt and juice of 1/2 lemon. Strain and cool. Drink in place of alcoholic mead or wine during the simple feast.


All of the above recipes came from Wicca a guide for the Solitary Practitioner
by Scott Cunningham