As the autumn season unfolds, it’s an opportune time to savor meals centered around the comforting flavors of sweet roasted vegetables, earthy greens, and warming desserts. This delightful menu features a robust squash and cavolo nero salad, complemented by a luscious dark chocolate mousse accompanied by fragrant poached quince and a crisp brown-butter crumb.
The Roast Squash and Cavolo Nero Salad with Black Olive Tapenade serves as a hearty dish, ideal for 4 to 6 people. Begin by preparing the salad with a medium butternut squash, peeled, deseeded, and sliced into wedges. Toss the wedges with olive oil, a pinch of dried chili flakes, sea salt, and black pepper, then roast them in an oven preheated to 220C (200C fan)/425F/gas 7 for 30 to 35 minutes until they turn golden and tender. Meanwhile, prepare the cavolo nero by removing the tough stalks and blanching the leaves in salted boiling water. Toss the leaves with lemon juice and olive oil, and arrange them on a serving plate along with the warm roasted squash. Top it all off with a tapenade made from finely chopped black olives, garlic, capers, parsley, olive oil, and red-wine vinegar, seasoned with black pepper. Finish with toasted pumpkin seeds or walnuts, and optionally add feta, shaved pecorino, or thick yogurt for extra richness.
The Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb serves 6 and begins with melting 200g of dark chocolate over a bain-marie. Once smooth, allow it to cool slightly. Whisk egg whites to soft peaks, gradually adding sugar until glossy, while separately whipping double cream to soft peaks. Combine beaten egg yolks with the melted chocolate, then fold in the whipped cream and egg whites. Chill the mousse for at least four hours. For the poached quince, caramelize honey in a saucepan, then add apple juice, cider vinegar, a bay leaf, peppercorns, cinnamon, and lemon. Simmer gently with peeled and quartered quince for around 90 minutes until tender. Cool the quince in the poaching liquid before dicing.
To make the brown butter milk crumb, preheat the oven to 180C (160C fan)/350F/gas 4. Melt butter in a saucepan until golden brown and nutty. Combine milk powder, flour, sugar, and salt in a bowl, pour in the brown butter, and mix until small crumbs form. Bake the mixture for 12 to 15 minutes, stirring halfway through, until golden and leave it to cool completely. When serving, place a spoonful of chilled chocolate mousse on each plate, arrange diced poached quince alongside, and scatter the brown-butter milk crumbs over the plate, finishing with a spoonful of crème fraîche.
This carefully crafted menu brings the essence of early autumn to your table, offering a harmonious blend of textures and flavors. Whether enjoyed warm or at room temperature, these dishes exemplify the season’s bounty, providing a satisfying culinary experience to share with family and friends.