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.
Save those swiss chard stems from the garbage and make these pickles! Garlic, peppercorns, mustard seeds and sriracha add zest to these rainbow beauties. They’re a perfect snack on their own, diced on top of pork carnitas, or chopped into an omelet.
I've seen recipes that add too much sugar, or throw in spices that at best turn it into sweet ketchup and at worst a muddy jumble of flavors. To my mind this is a terrible crime against the naturally beautiful flavor of the tomato.
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!