Five-spice in desserts
Though five spice powder is generally associated with savory Chinese dishes, it also makes an outstanding substitute for conventional pie spice. I use five spice powder in apple pie and love the balanced kick of the pepper with the spice. It doesn't taste overtly peppery in this use, it just adds an appealing warmth to the flavor profile. Use five spice as a substitute for all (or part) when a recipe calls for cinnamon and/or a pie blend.
Five-spice in lentils and root vegetables:
Cooking lentils with five-spice compliments the earthy, comforting texture and flavor of the lentils, especially if they're to be served or cooked with root vegetables like sweet potato, squash, carrots, etc.
Five spice mulled wine:
This is the perfect spice blend for mulled wine. Because it's a powder, the easiest way to use it without a lot of grit is to "brew" the mulled wine. Line a sieve or colander with two unbleached coffee filters, and top with two tablespoons of five spice. Heat up a bottle of wine with slices of fresh orange, then pour the hot wine over the spices and allow it to drip into a heavy saucepan that can be kept on a warm burner. Add honey to taste. Serve in mugs with a thin slice of orange.
This is an excellent way to enjoy otherwise terribad red table wines, particularly too-sweet domestics.
Five spice sugar:
On hot buttered toast, with milk tea. In oatmeal. Sprinkled on fruit salad in winter, when the fruits have outrun much of their fresh-picked flavor after a long voyage. In blueberry compote.
Once you start using it, you may find yourself reaching for it often, along with ras el hanout and your favorite curry.