As autumn arrives, it’s the perfect opportunity to indulge in culinary creations that feature the season’s bounty of sweet roasted vegetables, earthy greens, and comforting desserts. This particular menu showcases a robust salad of squash and cavolo nero, complemented by a rich dark chocolate mousse paired with fragrant poached quince and a crisp brown-butter crumb, offering a delightful blend of flavors and textures.
The centerpiece of this menu is a Roast Squash and Cavolo Nero Salad, enhanced with a delectable black olive tapenade. To prepare, begin by roasting butternut squash wedges that have been tossed with olive oil, chili flakes, salt, and pepper in a preheated oven at 220C (200C fan)/425F/gas 7 for 30-35 minutes until they are golden and tender. Meanwhile, blanch cavolo nero leaves, tossed with lemon juice and olive oil, to accompany the squash. The tapenade is crafted from chopped black olives, garlic, capers, parsley, olive oil, and red-wine vinegar, providing a savory topping for the warm salad. Finish with toasted pumpkin seeds or walnuts for added richness, and consider incorporating feta, pecorino, or yogurt for extra depth.
For a sweet conclusion, the Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb promises to please. Begin by melting dark chocolate gently over a bain-marie, then blend with egg yolks, whipped cream, and whisked egg whites to create a light, airy mousse. Refrigerate it for a minimum of four hours. The quince is poached in a fragrant mixture of honey, apple juice or kombucha, apple cider vinegar, bay leaf, peppercorns, cinnamon, and lemon, simmered gently until tender. Once cooled, the quince is diced to accompany the mousse.
To complete the dessert, prepare a brown butter milk crumb by combining butter, milk powder, flour, sugar, and salt. Bake this mixture until golden, creating a crisp topping that adds texture to the dish. When serving, place a spoonful of chilled chocolate mousse on each plate, accompanied by diced poached quince and a scattering of the brown-butter crumbs. A dollop of crème fraîche finishes the dish, ready to be served immediately for a delightful seasonal treat.