Asian Five Spice Vinegar Food

ASIAN FIVE-SPICE VINEGAR

Steps:

• Combine first 5 ingredients in a non-aluminum saucepan.
• Simmer over low heat 10 minutes.
• Remove from heat, and cool.
• Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
• Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
• Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
• Add pink peppercorns, lemon rind strips, and cilantro.
• Seal with a cork or other airtight lid; store in a cool, dark place.

CHINESE 5 SPICE SPARE RIBS

Steps:

• In a large bowl, combine hoisin, honey, ketchup, sweet chili sauce, soy sauce, rice vinegar, lemon juice, ginger, garlic, Chinese 5 Spice, brown sugar and cayenne; whisk. Place ribs in a large re-sealable plastic bag and pour the marinade over; massage until ribs are evenly coated. Transfer to the refrigerator overnight.
• Grease a 9 x 13-inch baking dish and place ribs in a single layer; cover the dish with aluminum foil. Transfer to the oven and cook ribs on 350ºF for 1 hour or until tender, brushing with the marinade every 15 minutes.
• Pour marinade in a small saucepan and bring to a boil. Reduce heat to medium-low and keep a gentle simmer.
• After an hour, transfer ribs on a wire rack sits on a baking sheet. Brush the remaining marinade and transfer back to the oven for 20 minutes. Serve immediately with green beans and sprinkle sesame seeds.

ASIAN FIVE-SPICE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
• Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
• Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
• Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
• Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
• While cake is in oven, prepare Ginger Cream:.
• Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
• When cake is done, remove from water bath and cool 2 hours in pan on a rack.
• Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
• Serve cake in thin slices garnished with Ginger Cream.
• Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.