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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 pestle 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 slightly beaten 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.

CRESCENT CAKES





1 cup firmly ground almonds

1 1/4 cups flour

1/2 cup confectioner's sugar

2 drops almond extract

1/2 cup butter, softened

1 egg yolk





Combine almonds, flour, sugar and extract until thoroughly mixed

with the hands, work in butter and egg yolk until well-blended. Chill

dough. Preheat oven to 325 degrees F. Pinch off pieces of dough

about the size of walnuts and shape into crescents. Place on greased

sheets and bake for about 20 minutes. Serve during the Simple Feast,

especially at Esbats.

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