As the leaves change and autumn settles in, the season invites us to indulge in culinary delights featuring the rich flavors of roasted vegetables, robust greens, and comforting desserts. This carefully curated menu showcases a robust salad of roasted squash and cavolo nero, accompanied by a luxurious dark chocolate mousse, subtly spiced poached quince, and a crunchy brown-butter crumb.
The main course centers around a vibrant Roast Squash and Cavolo Nero Salad with a zesty Black Olive Tapenade. Begin by preparing a medium butternut squash, slicing it into wedges after peeling and deseeding. Toss the squash with olive oil, a touch of chili flakes, and season it with sea salt and black pepper before arranging it on a roasting tray. Roast the squash at 220C (200C fan)/425F/gas 7 for about 30 to 35 minutes until it turns golden and tender. Meanwhile, prepare the cavolo nero by removing the tough stalks and tearing the leaves into sizeable pieces. Blanch these in salted boiling water briefly, then drain and refresh under cold water. Toss the drained leaves with lemon juice and a drizzle of olive oil. To create the tapenade, finely chop pitted black olives, garlic, capers, and parsley, or pulse them in a food processor, then blend with olive oil and red-wine vinegar. Layer the cavolo nero on a serving plate, top with warm roasted squash, and finish with the tapenade and a sprinkle of toasted pumpkin seeds or walnuts. Optional additions like feta or shaved pecorino can add richness to the dish.
For dessert, a Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb promises to tantalize the palate. Start by melting 200g of dark chocolate over gentle heat, setting it aside to cool slightly. Whisk egg whites to soft peaks, gradually adding caster sugar to create a glossy meringue. In a separate bowl, whip double cream to soft peaks. Mix the egg yolks into the cooled chocolate, then fold in the whipped cream followed by the meringue, ensuring the mixture remains airy. Chill the mousse for at least four hours. Meanwhile, prepare the quince by gently heating honey until it caramelizes, then adding apple juice, cider vinegar, a bay leaf, peppercorns, cinnamon, and lemon. Simmer peeled and quartered quince in this mixture on low heat for 90 minutes until tender, then cool in the liquid before dicing.
The final touch is a Brown Butter Milk Crumb. Preheat the oven to 180C (160C fan)/350F/gas 4. Melt butter until golden brown and aromatic, then mix with milk powder, flour, sugar, and a pinch of sea salt. Spread the mixture on a baking tray and bake for 12 to 15 minutes, stirring once, until the crumbs are golden. Allow them to cool completely. To serve, place a spoonful of chilled mousse on each plate, add the diced quince, scatter the crumbs, and finish with a dollop of crème fraîche. This ensemble of flavors and textures offers a fitting celebration of the season’s bounty.