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YummlyChinese 5 Spice Chocolate Cake With Ginger Buttercream Frosting With Star Anise, Cinnamon Sticks, Chile De Arbol, Fennel Seeds, Ground Ginger, Cardamom Pods, All-purpose Flour, Baking Powder, Salt, Dark Chocolate, Eggs, Buttermilk, Vanilla Extract, Sugar, Chocolate, Butter, Coffee, Baking SodaYummlyPuddletown Pub Chutney With Granny Smith Apples, Sweet Onion, Stout Beer, Dark Brown Sugar, Apple Cider Vinegar, Strong Coffee, Currants, Bay Leaves, Molasses, Yellow Mustard Seeds, Brown Mustard Seeds, Fine Sea Salt, Black Pepper, Chinese Five Spice Powder, Grated Nutmeg, SugarFood and WineBold and tannic Grenache also displays more subtle notes of geranium, peppercorn, and smoke. Knowing this, James Briscione, author of The Flavor Matrix, heads away from the obvious beef pairing and matches the wine with roasted carrots laced with coffee and five-spice. A creamy Herbed Crème Fraîche drizzle cools the dish and helps it feel surprisingly light. Slideshow: More Carrot RecipesFood NetworkFood and WineMade from slow-simmered apples, sweet onions and stout beer, this sweet-savory chutney is stellar with sharp cheddar and charcuterie. Slideshow: More Condiment RecipesFood NetworkIt's me in coffee cake form! Chinese and Asian! Babka is a yeasted Jewish/Eastern European coffee cake that's really swirly and fun to make. Typically it's filled with chocolate or cinnamon but this one is filled with one of my favorite flavors of Asian desserts, black sesame. It's nutty and toasty, like a darker peanut butter.Food.comMake and share this Chinese-Style Black Forest Cake recipe from Food.com.Food and WineThis recipe is based on an American-style streusel-topped coffee cake. Han Feng gives this homey dessert a Chinese twist by adding roasted chestnuts. She bakes the cakes in oversize teacups, but ramekins are perfect substitutes. Slideshow: Terrific Apple RecipesFood NetworkAlmond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
