As the fall season sets in, it presents an ideal opportunity to indulge in meals that highlight the sweet and savory flavors of roasted vegetables, earthy greens, and comforting desserts. A delightful menu for this time of year combines a robust squash and cavolo nero salad with a decadent dark chocolate mousse, accompanied by fragrant poached quince and a crispy brown-butter crumb.
The squash and cavolo nero salad is both hearty and flavorful. To prepare, begin by roasting wedges of butternut squash tossed in olive oil, chili flakes, salt, and pepper in an oven preheated to 425°F. After achieving a golden and tender texture in about 30 to 35 minutes, the squash is ready. Meanwhile, strip the tough stalks from cavolo nero, blanch the leaves briefly, and toss them with lemon juice and olive oil. A black olive tapenade made from finely chopped olives, garlic, capers, parsley, and a blend of olive oil and red-wine vinegar adds a savory touch. Serve the warm squash atop the cavolo nero, drizzled with tapenade and sprinkled with toasted pumpkin seeds or walnuts for added texture.
For a rich and indulgent dessert, the dark chocolate mousse is a standout. The mousse requires gentle melting of dark chocolate, which is then combined with whipped egg yolks, sugar-beaten egg whites, and softly whipped cream. Once mixed, it needs refrigeration for at least four hours to achieve the desired consistency. The accompanying poached quince involves simmering the fruit in a fragrant mix of honey, apple juice, cider vinegar, bay leaf, peppercorns, cinnamon, and lemon until tender. After cooling, the quince can be cubed and served alongside the mousse.
The final element, a brown butter milk crumb, adds a delightful crunch. This is achieved by browning butter and mixing it with milk powder, flour, sugar, and salt to form small crumbs. These are baked until golden, providing a nutty, sweet addition to the dessert. 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 this elegant dessert experience.