Butter Lambs
Another staple on our
Easter table was a lamb made from butter. This is a fun project for
children, so get them involved!
You'll need:
Three sticks of cold (but not frozen)
butter
Two whole cloves
Two bay leaves
A platter
Spring herbs (parsley, green onions,
tarragon, etc.)
The first stick forms the base. Cut the
second stick in half and stand one half up on the front of the base
for the neck/head. Place the other half flat on top of the base for
the lamb's back. Cut three small rectangles from the third stick of
butter for the front legs and face. Assemble the parts of your lamb
together and return it to the refrigerator.
Cream the leftover butter with a fork
or mixer and let it cool until it is pliable but hard enough to keep
form. Now use the creamed butter to round and fill in the lamb's
shape. With a butter knife, swirl the lamb's "wool" into
form.
Place the two cloves into the lamb's
face for eyes. Break the bay leaves in half crosswise – you want
the pointed half that is away from the stem. Curl the leaves gently
with your fingers, pressing them into the side of the lamb's head, to
create ears.
Put the finished lamb on a platter of
fresh herbs, and use as an edible centerpiece.
Though the lamb might be seen as a
Christian symbol, it is certainly a sign of spring, and perfect for
an Ostara (or Imbolc) feast. If you'd prefer another butter-creature,
with a little creativity, you can use the same idea to make a rabbit
or other animal.
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