At Springdell Farm, we have access to some of the best suet going. Making suet into tallow allows this nutritious Paleo-Friendly ingredient to become more shelf stable and provide you with a substitute for butter, shortening, and many other things! It’s also great for non-edible use such as candle wax or soap. Rendering tallow is not a hard task, and rendering it with a slow cooker makes the whole process even more simple.
This simple recipe is a wonderful use of the whole wheat pastry flour we see in our Winter share boxes from time to time. In lieu of buttermilk, I use 1 cup of cream/milk mixed with 1 tablespoon of lemon juice (after letting it sit for about 5 minutes, it’s ready). Great with stews, or topped with blueberry sauce and whipped cream for dessert!
This one was a great use of lamb stew meat, adapted from Irma Rombauer’s classic The Joy of Cooking. The use of potatoes as s thickener for the stew is brilliant. We all loved it at Sunday Dinner, even the non-lamb-lovers at the table! Also included is a link for whole wheat biscuits, which I highly recommend as an accompaniment to this stew.
