Braised Lamb Shanks

6 servings, PREP: 1 hour, TOTAL: 3 hours 15 minutes (includes braising time)
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

6 lamb shanks (6 to 7 pounds)
All purpose flour
2 tablespoons olive oil
2/3 cup chopped peeled carrots
2/3 cup chopped onion
2/3 cup chopped celery
4 cups low-salt chicken broth
4 cups low-salt beef broth
3 cups dry white wine
1 1/2 cups chopped fresh tomatoes
1/4 cup honey
5 garlic cloves, peeled, smashed
4 whole cloves
3 bay leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 sprigs each fresh thyme, rosemary, and Italian parsley
1 lemon, halved

Preheat oven to 325°F. Sprinkle lamb with salt and pepper; coat with flour. Heat oil in large ovenproof pot over medium heat. Working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl. Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. Add both broths and wine; stir, scraping up browned bits. Add next 7 ingredients and herb sprigs. Squeeze in juice from lemon halves; add lemon halves and lamb. Bring to simmer, cover tightly, and transfer to oven.
Braise lamb until very tender, about 2 1/2 hours. Transfer to large plate. Boil juices until reduced to 2 1/2 cups, about 45 minutes. Return lamb to pot to rewarm. DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat.

Sugar Cookies

Sugar Cookies:

3 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups confectioners (powdered or icing) sugar, sifted

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Spaghetti Squash with Avocado and Parmesan

1 medium spaghetti squash
2 avocados
4 cloves garlic, smashed
4 fresh basil leaves, sliced
1/4 cup fresh grated Parmesan cheese
3 tablespoons extra virgin olive oil
fresh ground black pepper

garlic salt

Cut spaghetti squash in half lengthwise and scrape out the seeds. Microwave in a large bowl on high for 15 minutes. Meanwhile, add olive oil in a large pan over low heat and add the smashed garlic. Cook until it sizzles just to flavor the oil, turn heat off.

Cut the avocado and slice up the fresh basil. Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate. Scoop into the pan and mix with the warm oil, season to taste. Remove from pan and add avocado, parmesan, and basil.

S'MORES

• 1 tablespoon peanut butter (preferably at room temperature, for easy spreading)
• 2 thin, crisp chocolate wafers (such as Nabisco Famous Chocolate Wafers)
• 1 skewer-toasted marshmallow

Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.

More s'mores :

• Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
• Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
• Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
• Gingersnaps with a caramel-filled chocolate square and marshmallow.
• Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.