As autumn ushers in cooler temperatures, it’s the perfect season to indulge in dishes that highlight the comforting flavors of roasted vegetables, earthy greens, and warm desserts. A standout menu for this time of year features a robust salad made with squash and cavolo nero, complemented by a rich dark chocolate mousse, delicately poached quince, and a crisp brown-butter crumb.
The roasted squash and cavolo nero salad is a delightful blend of textures and flavors. To prepare, begin by peeling and cutting a medium butternut squash into wedges. Toss these with olive oil, a pinch of dried chili flakes, sea salt, and black pepper, then roast them at 220°C (200°C fan)/425°F/gas mark 7 for about 30 to 35 minutes until they are golden and tender. The cavolo nero leaves, stripped of their tough stalks and blanched, are tossed with lemon juice and olive oil before being arranged on a plate with the warm squash. A tapenade made from finely chopped black olives, garlic, capers, parsley, olive oil, and red-wine vinegar crowns the dish, finished with a sprinkle of toasted pumpkin seeds or walnuts for added crunch.
The dessert, a dark chocolate mousse, offers a luxurious end to the meal. Begin by melting 200g of dark chocolate over a bain-marie and letting it cool slightly. Whisk three egg whites with sugar until glossy peaks form, then fold this into a mixture of whipped cream and egg yolks combined with the melted chocolate. After chilling for at least four hours, the mousse is ready to be served. Alongside this decadent treat, poached quince adds an aromatic note. This is achieved by simmering quince in a mixture of honey, apple juice, cider vinegar, bay leaf, peppercorns, cinnamon, and a touch of lemon, cooked gently until tender and then diced.
A brown butter milk crumb provides a crunchy contrast to the smooth mousse. Butter is melted until it turns golden brown, emitting a nutty aroma, and is then combined with milk powder, flour, sugar, and a pinch of salt to form small crumbs. These are baked until golden and cool completely before being scattered over the dessert. To serve, a spoonful of the chocolate mousse is plated with the quince cubes, topped with the crumb, and finished with a dollop of crème fraîche.
This seasonal menu not only celebrates the flavors of autumn but also showcases a harmonious blend of sweet, savory, and rich elements, making it an ideal choice for cozy gatherings as the days grow shorter.