As the leaves begin to turn and the air becomes crisp, early autumn offers the ideal opportunity to indulge in recipes that highlight the comforting flavors of the season. This menu features a robust salad made with roasted squash and cavolo nero, accompanied by a luscious dark chocolate mousse, fragrant poached quince, and a crunchy brown-butter crumb. Together, these dishes capture the essence of fall with their rich, earthy ingredients and warming textures.
The first dish, a Roast Squash and Cavolo Nero Salad with Black Olive Tapenade, requires just a few simple steps. Begin by peeling and slicing a medium butternut squash into wedges, then coat them with olive oil, a pinch of chili flakes, and a dash of salt and pepper. Arrange the squash on a roasting tray and bake in a preheated oven at 220C (200C fan)/425F/gas 7 for about 30 to 35 minutes, turning them halfway through. Meanwhile, prepare the cavolo nero by removing the tough stems and blanching the leaves in salted boiling water. Once blanched, toss the leaves with lemon juice and a bit of olive oil. To make the tapenade, finely chop black olives, garlic, capers, and parsley. Mix these with olive oil and red-wine vinegar, seasoning with black pepper. Assemble the salad by layering the cavolo nero on a plate, topping with the warm squash, and spooning over the tapenade. Finish the dish with a sprinkle of toasted pumpkin seeds or walnuts.
For dessert, a Dark Chocolate Mousse with Poached Quince and Brown Butter Crumb offers a decadent conclusion to the meal. Melt 200g of dark chocolate over a bain-marie and let it cool slightly. Whisk egg whites with sugar until glossy peaks form, then separately whip double cream to soft peaks. Blend egg yolks into the melted chocolate, fold in the whipped cream, and then the egg whites, ensuring the mixture remains airy. Chill the mousse for at least four hours before serving. To prepare the 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 about 90 minutes until tender. Allow the quince to cool in the poaching liquid before dicing.
The brown-butter crumb adds a delightful crunch to the dessert. Melt butter in a saucepan until it turns golden brown and exudes a nutty aroma. Combine milk powder, flour, sugar, and salt in a bowl, then mix in the brown butter to form small crumbs. Spread these on a baking tray and bake at 180C (160C fan)/350F/gas 4 for 12 to 15 minutes, stirring once, until they are golden brown. Once cooled, these crumbs provide a perfect contrast to the smooth mousse and tender quince.
To assemble this indulgent autumn dessert, place a generous spoonful of chilled chocolate mousse on each plate, add the diced quince, and scatter the brown-butter crumb over the top. Complete with a dollop of crème fraîche and serve immediately, allowing the rich flavors and textures to deliver a comforting end to a seasonal feast.