Polish Easter Butter Lamb Recipes

Steps:

• Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lamb's body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges., Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside., Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears., Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.), Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired.

Steps:

• 1. Take 1lb of butter or 4 sticks (that is what I did) I placed two on a plate side by side and let them sit for a little while. Then, I began cutting and rounding the body. I used the excess butter to blend the two sticks together. Then I took the third stick and cut a piece off that looked to be about the size of the head. I began cutting and molding it with my hands. I made little ears and then cut a piece out of head to make nose stand out. I thought I had black peppercorns and coldn't find them so I just used some popcorn for the eyes and hooves. I used an olive for the heart shaped nose and a slit for mouth. I also used chervil instead of parsley cause I liked how it looked. I did forget his neck and had to cut a slice of butter to lift his head. LOL
• 2. Take your butter out of refrig. and press through a mesh strainer or garlic press. Use your knife to lift the butter off the grater and place it right on the body of the lamb. Now begin dressing your lamb with his wool. Make sure your butter doesn't get too soft or it won't look like wool anymore when pressed through.
• 3. Add your eyes, nose (if you want), ribbon around the neck, flag and parsley or chervil around and one in the mouth of lamb.
• 4. This is a very detailed and beautiful lamb. (For many Polish families the butter lamb goes into a basket with other foods and items to be taken to the church and blessed by the priest.) This pic is from the internet.
• 5. Most of the time I buy my butter lambs at the store but I wanted to try making my own this year. This is what a store bought one looks like. They start selling them in the grocery stores right after St. Patty's Day usually. (This one was my back up and since it went well making the bigger one I may doctor this one up and make him woolly too. LOL I will put him at the kids table since he is smaller in size.
• 6. Here is a pic of the real deal. I wanted a woolly lamb like this one. hehe
• 7. OK, fixed his eyes and added a tiny bit of pink food coloring to color inside of his ears.
• 8. Woolly Butter Lamb's Easter Debut....He was so festive and brought beauty to the table that I couldn't resist putting him on a pedestal stand. smile...
• 9. My sweet little Momma was the only one who didn't have a problem cutting the little lamb....she was hungry. hehe.....even the kids said "No Way, I not cutting the lamb" .
• 10. Main Table for Easter
• 11. A great way to share about the real meaning of Easter; Jesus Christ. He is the One and Only Lamb of God. John 1:29 --- The next day John saw Jesus coming toward him and said, "Look, the Lamb of God, who takes away the sin of the world! Here is a beautiful music video of Kirk Franklin singing "Precious Lamb of God". http://www.youtube.com/watch?v=Pg3oKBSG8NQ