Mostarda di Cremona isn't actually a mustard, rather it's summer fruits preserved in mustard-infused syrup. Use a mix of peaches, pears, plums, apricots, nectarines, quince, cherries, citrus rind. Makes for a beautiful holiday gift.
I have always loved Indian food, and this flavor combination I can always seem to find in Indian desserts. Oh my, is it heavenly; subtle, sweet and exotic. I am excited to start playing around with different drink recipes including this syrup!
Chef Akhtar Nawab of New York City's Choza Taqueria makes a simple mole from charred tomatillos, serrano chiles and garlic laced with smoky cumin, cinnamon and clove. The real game changer, however, is the addition of roasted pistachios.