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MIRIAM SHAVIV:
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Two for starts

Veal Loaf

Veal Loaf:
3 Tbsp. vegetable oil
2 stalks celery, chopped
2 large onions, chopped
2 cloves garlic, chopped
1 (280g.) box mushrooms, chopped
1/4 cup fresh parsley
1 (280g.) package frozen chopped spinach, thawed & squeezed dry
1 kg. ground veal
1 cup seasoned bread crumbs
2 large eggs
1/4 tsp. black pepper
Glaze:
1 cup dark brown sugar
1 Tbsp. red wine vinegar
5 Tbsp. ketchup

Veal Loaf: Preheat the oven to 190?C. Lightly coat two loaf pans with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Add the celery, onions, garlic, mushrooms, parsley and spinach. Remove from heat and cool for 5 minutes.
Add the veal, bread crumbs, eggs and pepper, mixing thoroughly. Divide the meat mixture in half and place in the prepared loaf pans.

Glaze: In a small saucepan over low heat, combine the brown sugar, vinegar, and ketchup. Stir until smooth. Pour the glaze over the two veal loaves.
Bake uncovered for 1-11/2 hours. To serve, place a slice of veal loaf over pretty greens.

Yield: 14 servings.

Chocolate Lovers / Truffle Brownies
Dairy or Pareve

Brownie Layer:
225g. best quality semisweet or bittersweet chocolate (not unsweetened), chopped
3/4 cup (11/2 sticks) butter or margarine
2 tsp. espresso powder dissolved in 1 tsp. boiling water
11/2 cups sugar
2 tsp. vanilla
4 large eggs
1 cup all-purpose flour
1/2 tsp. salt
Crust:
2/3 cup light brown sugar
2/3 cup butter or margarine
11/3 cups all-purpose flour, sifted
1 cup finely chopped pecans
Glaze:
170g. best quality semisweet or bittersweet chocolate (not unsweetened)
2 Tbsp. butter or margarine
1/2 cup heavy cream or non-dairy creamer

Brownie Layer: Preheat oven to 175?C. Grease and flour a 23- by 33-cm. baking pan.
Melt the chocolate, butter and espresso mixture in a metal bowl set over a pan of simmering water, stirring until smooth. Remove the bowl from heat and cool 10 minutes.
Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smooth. Stir in the flour and salt until just combined. Set aside.

Crust: Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.
Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Glaze: Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.
Pour glaze evenly over the brownie layer and return to refrigerator. Cut into 20 bars and serve cold. You may top each brownie with a blackberry, raspberry or strawberry.

Yield: 20 brownies

Reproduced with permission of Shaar Press. All copyright reserved.