Sichuan

Salad

Beet Salad with Sichuan Five Spice

Earthy beets pair beautifully with the sweet-hot notes of Sichuan Five Spice. Serve over yogurt with fresh greens or with chevre and rustic crackers.

Ingredients:

2 medium sized boiled, peeled beets (about 1 3/4 cups)
1/4 cup minced parsley
1 thinly sliced scallion, white and green parts
1 clove roasted garlic or black garlic
1 tablespoon olive oil
1-2 tablespoons runny honey
2 tablespoons rice vinegar
2 teaspoons Curio's Sichuan Five Spice
Juice & zest of 1 lemon
Sea salt, to taste

Mix everything together and check seasoning (add more honey or lemon juice or salt as needed)

Jam

Sichuan Five Spice Pickled Apples

Makes about 3 cups.

Tart, sweet, and spicy flavors marry well with apples, which share those same flavor notes. Super easy to make, you’ll enjoy these pickled apples with savory dishes, from grilled cheddar sandwiches to pork chops.

2 firm, crisp apples, such as Pink Lady, Pippen, or Ginger Crisp
1/4 cup white wine vinegar
1/2 cup apple cider vinegar
1/2 teaspoon kosher or sea salt
2 teaspoons Sichuan Five Spice blend
4–6 tablespoons Demarara sugar
1/2 teaspoon black peppercorns

Wash a wide-mouth quart jar and its tight-fitting lid with hot soapy water. Set aside.

Make the brine by combining the vinegars, salt, spices, sugar (using the smaller amount for very sweet apples), and 1 cup of water in a small sauce pan. Lightly crush the peppercorns and add them to the pan. Set pan over medium high-heat, boiling the brine for 2 minutes.

While the brine heats, prep the apples. Peel and core the apples, then cut into thinnish slices (about an 18” thick). Put the apples into the jar (you’ll have extra room and could add another apple, if you’d like).

Pour the hot brine over the apples in the jar. Put the lid on the jar and tighten it down. Let the brine cool to room temp, transfer the jar to the fridge. Let the pickles rest in the fridge for at least eight hours, so that all the beautiful flavors can fully develop.

[Sidebar]

Five Spice is a Chinese blend that‘s traditionally used in braised dishes. Our version combines sweet spices — star anise, cassia, coriander, and cloves — with the exciting finish of

Sichuan pepper.

Jam

Sichuan Five Spice Beet Jam with Basil

Makes about 3 cups.

Tart, sweet, and spicy flavors marry well with apples, which share those same flavor notes. Super easy to make, you’ll enjoy these pickled apples with savory dishes, from grilled cheddar sandwiches to pork chops.

2 firm, crisp apples, such as Pink Lady, Pippen, or Ginger Crisp
1/4 cup white wine vinegar
1/2 cup apple cider vinegar
1/2 teaspoon kosher or sea salt
2 teaspoons Sichuan Five Spice blend
4–6 tablespoons Demarara sugar
1/2 teaspoon black peppercorns

Wash a wide-mouth quart jar and its tight-fitting lid with hot soapy water. Set aside.

Make the brine by combining the vinegars, salt, spices, sugar (using the smaller amount for very sweet apples), and 1 cup of water in a small sauce pan. Lightly crush the peppercorns and add them to the pan. Set pan over medium high-heat, boiling the brine for 2 minutes.

While the brine heats, prep the apples. Peel and core the apples, then cut into thinnish slices (about an 18” thick). Put the apples into the jar (you’ll have extra room and could add another apple, if you’d like).

Pour the hot brine over the apples in the jar. Put the lid on the jar and tighten it down. Let the brine cool to room temp, transfer the jar to the fridge. Let the pickles rest in the fridge for at least eight hours, so that all the beautiful flavors can fully develop.

[Sidebar]

Five Spice is a Chinese blend that‘s traditionally used in braised dishes. Our version combines sweet spices — star anise, cassia, coriander, and cloves — with the exciting finish of

Sichuan pepper.