When I have company I like to make the food look as good as it tastes. (Hopefully it tastes good!). Since we eat with our eyes, figuratively speaking, garnishing as well as neatness is an important part in food presentation.

In the summer issue of Inspired by Compliments, a page was devoted to chef’s tricks and finishing touches. One that caught my interest was cutting down on the fuss and muss when serving ice cream. Food stylist, Carol  Dudar suggests pre-scooping ice cream into a muffin pan and then popping back into the freezer until ready to serve.  I will definately use this idea at the next dinner party when I am serving ice-cream. Maybe you will, too.

Gluten-free Honey BBQ Sauce

2 cups ketchup

1/4 cups honey

2 tbsp. minced  onion (or 1/2 T. pure onion powder)

2 tbsp. worchestershire sauce (Lee & Perrins)

1 tbsp. pure apple cider vinegar

1 tbsp. pure chili powder

1/2 tsp. pure mustard powder

1/2 tsp. pure  garlic powder

1 tbsp. molasses

Tip: Always check ingredient lists to be sure all are gluten-free.  By the way, you don’t have to have celiac disease to enjoy this recipe.