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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Leanne Dickinson
[email protected]This is a great recipe for a traditional Polish Easter butter lamb. It's easy to make and always turns out delicious. I love the addition of the lemon zest, it gives the butter lamb a bright and refreshing flavor.
Okweye Evans
[email protected]I've been making this butter lamb for years and it's always a hit. It's so easy to make and it always turns out perfect. I love the way it looks and tastes.
Dora Amoh
[email protected]This butter lamb is so cute and festive! It's the perfect centerpiece for any Easter table. I love the way the sprinkles add a pop of color.
Ssekamwa Ronald
[email protected]I made this butter lamb for my Easter dinner and it was a huge hit! It was so delicious and everyone loved it. I will definitely be making this again next year.
hayley shirk
[email protected]This is a great recipe for a traditional Polish Easter butter lamb. It's easy to make and always turns out delicious. I love the addition of the lemon zest, it gives the butter lamb a bright and refreshing flavor.
Adeng M
[email protected]I've made this butter lamb several times now and it's always a hit. It's so easy to make and it always turns out perfect. I love the way it looks and tastes.
Neo Kk
[email protected]This butter lamb is so cute and festive! It's the perfect centerpiece for any Easter table. I love the way the sprinkles add a pop of color.
Wanangwe Chris
[email protected]I made this butter lamb for my Easter brunch and it was a huge success! It was so delicious and everyone loved it. I will definitely be making this again next year.
Tristen Seeley
[email protected]This is the best Polish Easter butter lamb recipe I've ever tried. The butter is so smooth and creamy, and the flavor is amazing. I highly recommend this recipe!
Jeremiah Smith
[email protected]I was a little hesitant to try this recipe because I'm not much of a baker, but it turned out great! The instructions were easy to follow and the lamb turned out so cute. My kids loved it!
Lexie Steckling
[email protected]I've been making this Polish Easter butter lamb for years and it's always a showstopper. It's so easy to make and always turns out perfect. I love the addition of the colorful sprinkles, it really makes it festive.
Rafin Rahman fire free
[email protected]This Easter butter lamb recipe was a hit with my family and friends! Everyone loved the rich, creamy flavor and the adorable lamb shape. I will definitely be making this again next year.