As the autumn season begins to unfold, it presents the perfect opportunity to savor culinary creations that highlight the flavors of sweet roasted vegetables, hearty greens, and warming desserts. This thoughtfully curated menu combines a robust squash and cavolo nero salad with a luxurious dark chocolate mousse, aromatic poached quince, and a crunchy brown butter crumb.
The Roast Squash and Cavolo Nero Salad with Black Olive Tapenade is a delightful dish that serves 4 to 6 people. Begin by preparing a medium-sized butternut squash, which needs to be peeled, deseeded, and sliced into wedges. Toss the squash with olive oil, a pinch of dried chili flakes, and season it with sea salt and black pepper before arranging it in a single layer on a roasting tray. Roast the squash at 220C (200C fan)/425F/gas 7 for 30 to 35 minutes, turning it halfway through, until it achieves a golden, tender texture.
While the squash bakes, remove the tough stalks from about 250g of cavolo nero and tear the leaves into large pieces. Blanch the leaves in salted boiling water for two minutes, drain, and rinse briefly under cold water. Squeeze out any excess water and toss the greens with lemon juice and a bit of olive oil. For the tapenade, finely chop 100g of pitted black olives, a small garlic clove, 1 tsp of drained capers, and a small handful of flat-leaf parsley, or use a food processor for ease. Mix these with 2 tbsp of extra-virgin olive oil and 1 tsp of red wine vinegar, seasoning with black pepper. Arrange the cavolo nero on a serving plate, layer the roasted squash atop, and garnish with the tapenade and toasted pumpkin seeds or walnuts.
For a sweet conclusion, the Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb offers a rich treat. Begin by melting 200g of dark chocolate (around 70% cocoa) over a bain-marie. Cool slightly, then blend in three egg yolks. Whisk the egg whites with 40g of caster sugar until glossy, and whip 300ml of double cream to soft peaks. Incorporate the whipped cream and egg whites into the chocolate mixture gently, then refrigerate for at least four hours.
To poach the quince, heat 55ml of clear honey until it begins to caramelize, then add 375ml of apple juice or kombucha, 20ml of apple cider vinegar, and spices including a bay leaf, three black peppercorns, a quarter cinnamon stick, and a quarter lemon. Peel and quarter 250g of quince, add to the pan, cover, and simmer gently for 90 minutes. Cool the quince in the poaching liquid before dicing. For the crumb, brown 60g of butter and mix it with 100g of milk powder, 50g of plain flour, 40g of caster sugar, and a pinch of flaky sea salt. Bake the mixture at 180C (160C fan)/350F/gas 4 for 12 to 15 minutes. Serve the mousse with diced quince and crumbs, finishing with crème fraîche.