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Woolly Butter Lamb
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2 sticks cold butter (1/2 pound)
1 tablespoon butter, softened
1/8 teaspoon ground cinnamon
2 whole cloves
Fresh parsley sprigs and edible pansies, optional
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.
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Printed from tasteofhome.com Jul 26, 2008Copyright Reiman Media Group, Inc © 2008 |