Calf's Liver with Honey Cookie-Hazelnut Crumbs on Pumpkin Puree (with Brown Sage Butter), Port Wine Quinces, Marsala Sauce, Balsamic Vinegar Onions and Brussel Sprouts

What a gorgeous discovery! I am absolutely thrilled about that small, grey-blue squash in the background. Though I have forgotten what kind it is, but I anyway have to go back to get some more and then I'll write it down.

Although it is pretty ugly and it is not very easy to peel it tastes amazing! In fact, you could have knocked me down with a feather, when I tried a spoonful! Wow, so amazing! For the first time I had a squash with such an incredible flavour. I was lazy to heat the oven, so I simply cooked it in some stock, then pureed with a bit of cream. Right before serving I stir in some brown sage butter. Anyway, I can't wait to make the most out of the oven-baked squash. But now, back to the dish that's been on my mind meanwhile for three weeks, but I had no opportunity to cook it. I am not really a fan of meat in combination with fruits, however live is a exception, may it be served with apple, pear or quince. This time I picked quinces and poached in port wine together with lemon and orange zest and some spices such as cardamom, coriander, clove, nutmeg.

The crumble is made with these cookies, simply fried in some butter and mixed with coarsly chopped hazelnut. The sauce is similar to this Swiss speciality, however cooked with Marsala instead of Cognac. The balsamic onions were not cooked for long, as I wanted to have them a bit crunchy. The result was a very harmonic main that is for sure going to be repeated this winter a few more times!