Best Dressed: Really, it has honey.

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So as many of you know, I was the food editor for a local magazine. Recently the magazine when through some pretty dramatic changes, lots of drama, lots of chaos, and a new managing editor was brought in. I was called one day and told “I brought in my own people, a real food writer” (Cuz you know, Im fake.) So although I am writing for other magazines, I no longer write for that one. I do however, still get one each month in the mail, and shake my head (and ok laugh a little) every time I see one of the recipe’s from the “real writer” that has missing ingredients, or that just sounds awful! So maybe the guy can write, but recipe’s isn’t it. The last month he wrote up a “Honey Vinaigrette” well one of my last submissions was a Honey Lime dressing, so I automatically turn to it, thinking “this better not be mine!!” Lo and behold it wasn’t, it was completely different, and in the ingredients list? Not one drop of honey. Not one. So why honey in the title? Your guess is as good as mine, but to make up for it, here is my honey dressing, and you guessed it, it actually HAS honey! *gasp* 

Honey Lime Dressing for fruit

  • 2 fresh Limes Juiced
  • Pinch Kosher Salt
  • Pinch of Freshly Ground White Pepper
  • 1/4 Cup Good Quality Honey
  • 1tsp Lime zest
  • 4 tbs chopped fresh mint leaves 

 drizzle on fruit salad, or fold in some marshmallow fluff and cool whip and make a fruit dip! 

 

 

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About For The Love of Food

I am a firm believer that food is what unites people. Gather around the table with anyone in the world and food can be your common ground, the reason you converse. Food is the center of all. I am the chef and owner of A Gourmet Affair Catering and the creator of Salsa Addiction. I am the Food Editor for with Experimar Publications and I love sharing recipe's with everyone. Unless otherwise noted, all the recipe's on this blog are my own creations. Sometimes a take on a traditional or general recipe, but always my own. I have a published Recipe in the Penzey's Spice catalog/magazine, 3 months of published recipe's for a short stint as Food editor of a local magazine, and encourage others to put away the jars and cans and cook fresh rustic and delicious meals!

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