We are always excited to see more Amish Roll Butter in the share box! You may be wondering what makes Amish Roll Butter different from the butter in a grocery store?My obvious answer is taste, one taste of this butter and you will never go back, trust me. My second answer involves the process of making the butter. Amish Roll Butter is rolled and packaged by hand. Rolling the butter is what lets the fat spread out and keep its flavor. Grocery store butter is formed into sticks using machines so the butter fat is squeezed and not aloud to naturally spread out. The butter is put into tubes for molding and shaping and this alters the natural flavors of the butter. So, once the Amish roll butter is churned (they do this part with a machine), it is not put through equipment. Instead, the butter is hand rolled and packaged so the fat stays put and the flavor is amazing.
Here are some tricks to keep it safe and sound until you are ready for use.
If you love the spreadability of this creamy butter, but can’t wait for it to come to temp, then a butter bell/crock is for you! We first learned about this lovely little invention from fellow Springdellian Marian Harwood. (Thanks, Marian!) When used properly, it will keep butter safely at room temperature for up to 30 days!
If you live in a warm house, we suggest keeping your crock in a cooler area. If the butter gets too warm, it may melt and drop out of the bell and into the water. Start with just a smidge of butter, (whatever you might use in a sitting or two) and see what amount is going to work best for you, your butter storage area, and the capacity of your inverted crock. We can’t guarantee that you’ll not begin devouring more butter with one of these around, in fact, we can pretty much guarantee the opposite.
If you’d like to extend your butter for even longer than the date on the package, then freezing it is a great option.
Check out our recipe for Herb Butter, it’s a wonderful way to preserve herbs for winter use!
This hearty New England tradition is all the better when made with fresh and hearty New England ingredients! Salt pork is used in my Nan’s version, but I find bacon ends to be even better (plus, they don’t leave the house smelling so icky). You won’t find clam juice on the “staples” list in Veggiescope, so be sure to pick up 2 cups worth before starting this recipe.
Tested and approved by fellow Springdellian Holly F, this recipe differs from Gordon Ramsay’s just a bit, and includes the addition of corn and peas. If you have peas and corn in season or in your chest freezer, try this one! If not, perhaps go with Chef Ramsay’s. Either way, shepherd’s pie is a great way to enjoy your lamb!
This is a great one for those that are unsure of lamb. The recipe can be easily halved.
