Sichuan Five Spice

Dessert

Spiced Chocolate Macaroons

Dark Chocolate Spiced Macaroons
with Kandy Spice or Sichuan Five Spice

Makes 2 dozen cookies.

Coconut macaroons get a flavor update with deep chocolate & our fragrant Kandy Spice. Alternatively, try with our Sichuan Five Spice! These cookies will please both your grown-up palate & your inner child! 

½ cup sugar

2 tablespoons excellent cocoa powder, such as Valrhona

2 teaspoons Kandy Spice or Sichuan Five Spice

¼ teaspoon (heaping) kosher salt

3½ cups shredded, unsweetened coconut 

4 egg whites

1 teaspoon vanilla extract

Preheat the oven to 350˚ F. Line 2 cookie sheets with baking parchment. Set aside. Set a large skillet over medium heat & add 2 cups of water to it.

Put the sugar, cocoa, Kandy Spice & salt into a large, metal mixing bowl; stir to combine.
Add the coconut & stir to mix in. Add the egg whites & stir until all the coconut is moistened
& evenly chocolaty looking (it will seem as though there’s not enough liquid, but there is).

The water in the skillet should now be simmering; turn the heat down to medium-low, & set the bowl filled with the coconut mixture into the water. Use a rubber spatula to stir the mixture continuously for 5–7 minutes, making sure to scrape the bottom of the bowl. The mixture will become moist & glossy; there will be a dull film on the sides of the bowl. Take the bowl out of the water. Stir in the vanilla Let the mixture rest for 30 minutes. 

Wet your hands, pinch off about 2 tablespoons of the coconut mixture. Gently press it into a ball that’s about the size of a golf ball. Set it on one of the cookie sheets. Repeat, placing the balls about 2 inches apart, until all the coconut mixture has been used (you will need to re-wet your hands a couple of times).

Bake for 5 minutes at 350˚, then turn the oven temperature down to 300˚ & bake for an additional 10–11 minutes. Let cool completely before serving. 

The macaroons are best on the day they’re baked. However, stored in an airtight container at room temperature, they’ll taste delicious for 3-4 days but will lose their crispy exterior.

Baker’s Tip
You can re-use baking parchment — brush off any loose crumbs, then give the paper a rinse under warm running water. Hang to dry. This will work many times on the same piece of parchment, so long as it’s not been used for baking something very oily or oozy. 

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.