As the cool breeze of early autumn sets in, it’s the ideal time to indulge in culinary creations featuring sweet roasted vegetables, earthy greens, and comforting desserts. This season, a delightful menu brings together a robust squash and cavolo nero salad, accompanied by a luxurious dark chocolate mousse, aromatic poached quince, and a crunchy brown-butter crumb.
To prepare the Roast Squash and Cavolo Nero Salad with Black Olive Tapenade, begin by preheating your oven to 425°F (220°C). Cut a medium-sized butternut squash into wedges after peeling and deseeding it, then toss these pieces with olive oil, a pinch of dried chili flakes, sea salt, and black pepper. Arrange the squash in a single layer on a roasting tray and let it roast for 30 to 35 minutes until golden and tender, turning halfway. Meanwhile, prepare the cavolo nero by removing its tough stalks and tearing the leaves into large pieces. Blanch the leaves in salted boiling water for two minutes, rinse under cold water, and then toss them with lemon juice and a bit of olive oil. To complete the dish, make a tapenade by finely chopping black olives, a small garlic clove, capers, and parsley, then mix with extra-virgin olive oil, red-wine vinegar, and black pepper. Serve the cavolo nero on a plate with the warm roasted squash on top, garnished with the tapenade and toasted pumpkin seeds or walnuts.
The Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb offers a decadent dessert experience. Start by melting 200g of dark chocolate over a bain-marie. Once smooth, remove it from the heat to cool slightly. Whisk egg whites to soft peaks, gradually adding caster sugar until glossy, then whip double cream to soft peaks in another bowl. Combine the chocolate with lightly beaten egg yolks, fold in the whipped cream, and then the egg whites, ensuring the mixture remains airy. Chill the mousse in the refrigerator for at least four hours. For the poached quince, caramelize clear honey in a saucepan, then add apple juice or kombucha, apple cider vinegar, a bay leaf, peppercorns, cinnamon, and lemon. Gently simmer quartered quince in this mixture for about 90 minutes until tender, then let cool.
To create the brown butter crumb, preheat your oven to 350°F (180°C). Melt butter until it turns golden brown and nutty. Mix milk powder, plain flour, caster sugar, and a pinch of flaky sea salt in a bowl, then pour in the brown butter, forming small crumbs. Spread these on a baking tray and bake for 12 to 15 minutes, stirring once, until golden. Allow to cool completely. To serve, place a generous spoonful of chilled chocolate mousse on each plate, arrange the diced poached quince beside it, and scatter the brown-butter crumbs. Finish with a dollop of crème fraîche and serve promptly.