POLISH EASTER BUTTER LAMB
This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much that the butter MUST be the proper temperature to make the fur. Too soft and it will come out like butter (smooth, shiny, and unlike any fur that I've ever seen), too cold, and you won't be able to press it through the strainer. Pictures are worth a ton of words, and the written directions are designed to go with the pictures. IU've posted them, and the full recipe on my website: http://www.capnrons.com/Easter_Butter_Lamb.html
Provided by Capn Ron
Categories Polish
Time 2h
Yield 1 Lamb, 10 serving(s)
Number Of Ingredients 2
Steps:
- Try to get one solid block of butter. If you'll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together. I then trimmed a little off the top of where the body would be and added that piece to the end to make it a little longer. I've also started the process directly on the plate I'm going to serve on. That's because it would be impossible to slide off the finished product to a different plate.
- This shows how much butter was taken off, as well as how the base (sheared) lamb looks.
- A better picture of the lamb prior to putting any wool on him. One thing about the neck. Over the years there have been many funny disagreements about my Mother's lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it'll look like a lamb.
- To make the fur, work with the butter you've shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you're working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5 - 6 times, for the length of time it took me to take the fur off the strainer.
- Pushing the butter through the strainer.
- A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm).
- The first of the fur around the neck. This illustrates how thick the fur should be.
- Taking the fur off the strainer with a thin, pointed knife.
- On the larger areas you can slide the fur off with your finger. However, if you're working around the neck of the base, you might want to slide it off with another knife.
- Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
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pranty dipty
[email protected]This butter lamb was a bit too rich for my taste. I think I'll try making it with a lighter butter next time.
Curtis fogarty
[email protected]I'm not a big fan of butter, but this butter lamb was surprisingly delicious.
Selvaraj Dilukshika
[email protected]This butter lamb is a great way to add a touch of elegance to your Easter table.
Redo Boss
[email protected]I've never had a butter lamb before, but this one was amazing! I'll definitely be making it again.
sharifa shariff
[email protected]This butter lamb is the perfect way to celebrate Easter. It's delicious and festive.
Zubaidah Buba
[email protected]This butter lamb is a work of art! I'm so impressed with how it turned out.
Sajjdul Islam
[email protected]I'm so glad I found this recipe! This butter lamb is the perfect addition to my Easter table.
{Kara}
{kara}@aol.comThis butter lamb was so easy to make and it turned out so cute! I'm definitely going to make it again.
Shorif Islam
[email protected]This butter lamb was delicious! I loved the combination of flavors.
Annalise Cruz
[email protected]I had a really hard time getting the butter lamb to hold its shape. I think I might have over-softened the butter.
Malak Ahmed
[email protected]This butter lamb was a bit too dry for my liking. I think I might try adding a little more butter next time.
Jemar Stewart
[email protected]I was a little disappointed with this butter lamb. It was a bit too sweet for my taste.
Ayesha Yaseen
[email protected]This butter lamb is so cute and festive! It's a great way to celebrate Easter.
Sohel Khan
[email protected]I love the rich, creamy flavor of this butter lamb. It's perfect for a special occasion.
T Fall
[email protected]This was my first time making a butter lamb and it turned out great! I was surprised at how easy it was to make.
Mr Laki
[email protected]I've been making this butter lamb for years and it's always a crowd-pleaser. It's so delicious and festive.
Md Mintu Mdmintu12
[email protected]This Polish Easter butter lamb was a hit at our family gathering! It was so easy to make and everyone loved it.