As the leaves begin to change and the air turns crisp, early autumn becomes an ideal time to indulge in culinary creations that showcase sweet roasted vegetables, earthy greens, and comforting desserts. This particular menu brings together a robust salad featuring squash and cavolo nero with a decadent dark chocolate mousse, aromatic poached quince, and a crunchy brown-butter crumb.
To create the Roast Squash and Cavolo Nero Salad with Black Olive Tapenade, start by peeling and slicing a medium butternut squash into wedges. These are tossed with olive oil, a pinch of dried chilli flakes, sea salt, and black pepper. Roast the squash in a preheated oven at 220C (200C fan)/425F/gas 7 for 30 to 35 minutes until they are golden and tender, turning them halfway through the cooking time. Meanwhile, prepare the cavolo nero by removing the tough stalks and blanching the leaves for two minutes before tossing them with lemon juice and olive oil. The tapenade is made by finely chopping black olives, garlic, capers, and parsley, then mixing them with olive oil and red-wine vinegar. Assemble the salad by layering the cavolo nero and roasted squash, topped with tapenade and toasted pumpkin seeds or walnuts. Serve it warm or at room temperature, optionally adding feta, shaved pecorino, or thick yoghurt for added richness.
The dessert, a Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb, begins with gently melting 200g of dark chocolate over a bain-marie. Whisk egg whites with sugar until glossy and whip double cream to soft peaks. Blend egg yolks with the melted chocolate before folding in the cream and egg whites, then 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 stick, and lemon. Simmer with peeled and quartered quince for 90 minutes until tender. Cool the quince in the liquid, then dice. The brown butter crumb is made by browning butter and combining it with milk powder, flour, sugar, and salt to form crumbs, baked until golden.
To serve, place a generous spoonful of chilled chocolate mousse on each plate, accompanied by diced poached quince and a scattering of brown-butter crumbs. A dollop of crème fraîche completes the presentation, inviting diners to enjoy the rich, layered flavors.