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 rising "scum" with a wooden spoon. When no more rises add the following:

pinch salt
juice of 1/2 lemon

Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast.

Eggnog

12 eggs - separated
1 cup sugar
2 cups bourbon
1 cup brandy
1/2 tsp salt
1 qt milk
1 pt heavy cream
(nutmeg)

Beat the yolks with the sugar. Add bourbon and brandy and chill. Beat the salt and egg whites until stiff. Stir the milk into the yolk/liquor mixture, fold in the egg whites and cream. Chill. Serve cold, optionally top with nutmeg.

Wassail

6 bottles ale
12 small apples
3 whole cloves
3 whole allspice
3 broken cardamom seeds
1 broken 3" cinnamon stick
1 tsp ground ginger
1 tsp ground nutmeg
2 cups sugar
1 fifth dry sherry (1 750 ml bottle)

Bake the apples at 350 for 20 minutes, or until tender. Tie the cloves, allspice, cinnamon, and cardamom into a cheesecloth bag, place it with 1 bottle of ale, the ginger and nutmeg, into a kettle and heat gently for 10 minutes. Remove the bag, pour in the rest of the ale, the sugar, and the sherry. Heat for 20 minutes. Pour into a large bowl and float the apples on top. Serve hot.

http://www.ladyoftheearth.com/recipes

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 Simple Feast, especially at Esbats

http://www.ladyoftheearth.com/recipes