Spice It Up with Chinese Five-Spice!

Pink Peppercorn Madeleines
Photography by Joe Schmelzer / Recipe Development and Food Styling by Rebecca Firth

Blogger Rebecca Firth of DisplacedHousewife brings a kick to your holiday baking with Chinese Five-Spice powder, the new all-star in your baking repertoire. From Pink Peppercorn Madeleines with Five-Spice Pomegranate Glaze to Spiced Persimmon Coconut Cake, these recipes are the secret ingredient to your holiday lineup. Check out our guide to baking with Chinese Five-Spice.

  1. Pink Peppercorn Madeleines with Five-Spice Pomegranate Glaze 

When I lived in Beijing, my family and I would often go to the bar at Maison Boulud, in the city’s Legation Quarter, where the bartenders served up madeleines with cocktails. This recipe reminds me of that beautiful, now-defunct bar. Get the recipe in our November/December 2017 issue

Spiced Persimmon Coconut Cake
Photography by Joe Schmelzer / Recipe Development and Food Styling by Rebecca Firth

2. Spiced Persimmon Coconut Cake 

I’m always looking for fresh ways to use persimmons from my yard in California. This cake hints of a tropical vacation with the coconut and lime, but the persimmons and spices make it a decidedly holiday cake. Use either firm Fuyu or cinnamon persimmons for this recipe.

Cranberry Streusel Bundt
Photography by Joe Schmelzer / Recipe Development and Food Styling by Rebecca Firth

3. Cranberry Streusel Bundt 

This cake will be the star of your holiday spread. The tartness of cranberries, ribbons of streusel, and rich, buttery crumb coupled with the fresh nutmeg and fragrant five-spice blend will both surprise and delight your holiday guests. Without being too obvious, the addition of five-spice adds warmth and pizzazz to the cake and streusel. One of my favorite things about this cake is its versatility because it could just as easily grace a holiday brunch table as it could finish an elegant dinner. Find the recipe in our November/December issue

Five-Spice Molasses Cookies
Photography by Joe Schmelzer / Recipe Development and Food Styling by Rebecca Firth

4. Five Spice Molasses Cookies

Muscovado, an unprocessed cane sugar, found in these cookies is perfect for holiday baking. It lends flavors of molasses, toffee, and caramel that pair wonderfully with a little hit of Chinese five-spice. That rich trio of tastes is the perfect contrast to the spicy notes of cloves, cinnamon, and Szechuan peppercorn found in the blend. Muscovado, which has the consistency of wet sand, has a tendency to clump, so break up any large lumps when creaming it with the butter. 

Spiced Cranberry Scones
Photography by Joe Schmelzer / Recipe Development and Food Styling by Rebecca Firth

5. Spiced Cranberry Scones 

These moist and tender spiced cranberry scones are a great make-ahead holiday breakfast. Simply prepare all the way up until pre-bake, freeze for 1 hour, wrap tightly in plastic wrap, and store in a resealable plastic bag in the freezer. When ready to brunch, take directly from the freezer to the oven, and bake as instructed, adding a few extra minutes of bake time. 

Satsuma Marmalade Hand Pies
Photography by Joe Schmelzer / Recipe Development and Food Styling by Rebecca Firth

6. Satsuma Marmalade Hand Pies 

This combination of slightly bitter marmalade, aromatic five-spice, and buttery crust is spine tingling. Most marmalade is comprised of the entire fruit. Here, I use only one satsuma in its entirety and utilize the zest and meat of the remaining fruit for a less bitter filling. Get the recipe in our November/December issue

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