Debbie Dance Uhrig
One of the classes returning guests talk about a great deal is my ‘Jezebel’ sauce class. Some of my Northern families may already be going: “What?”
This is a spicy sweet condiment that can find its home in many different locations.
During the summer season you’ll find jezebels of all flavors being used in grilling. The honey orange sauce today is simply delicious with ham, pork chops, pork steak, ribs and chicken. The sauce could be implemented during grilling or as a side dipping dish.
How did jezebel sauces originate? Well the most recent conclusion is they came from the Mississippi Gulf Coast near or around Gulfport. Why the name? That one is still up for grabs! Most cooks say it’s sweet like jezebels appear, on the flip of the coin their spicy/sassy because jezebels are often deceiving. Then you can also head to your Bible and do fun research on the term ‘jezebel’. The word itself is frequently not capitalized because they don’t want to give it any extra attention!
When I presented a class on these interesting sauces it was like opening the flood gates to where they could be implemented. One area I used them in were ham and cheese sliders. The sauce was inside the buns and the sliders are baked in the oven etc. (This recipe is in my 2nd cookbook.) More frequently the sauce is found poured over a block of cream cheese and served with crackers. In one recipe I place fresh ground pepper over the entire top.
The jezebels frequently contain apple jelly, apricot preserves, horseradish, dry mustard, black pepper and red pepper flakes. You certainly do not have to use red pepper flakes, and keep the pepper and mustards low if you have a tender palate. Jezebels would also work with baked brie, a variety of cheeses and smoked meats. Pineapple jam would be a substitute for apricot preserves if they cannot be procured.
Lastly I enjoy canning the jezebels along with barbecue sauces, to use in hostess baskets. One thing I like to do is visit thrift shops for unique baskets that cost $1.-$2. I bring them home and wash them thoroughly. Then depending upon the occasion and theme I’ll find $1. Hand towels at Dick’s Five and Dime to line the baskets. It’s a more personal gift than a bottle of wine.
This past week I returned from a road trip back to my hometown, Lewistown, Missouri. Unfortunately I went back for my cousin, David’s memorial service. Then within a 24-30 hour window our good friend, Charles Arnold, Jr. was gone.
The only plus in the trip back home was seeing folks that I had not seen in like 35 years or more! My cousin had such a kind heart and loving spirit. We had wonderful times together, particularly at our grandparent’s farm in Monticello.
Then there’s Charlie Jr., a man dedicated to his community, family and church.
A giving man who was the poster child for ‘unconditional love.’ Servant Leadership rang out in every step of his journey. I feel blessed for having had David and Charlie Jr. in my life.
Now we move forward and embrace each day. Cherish the memories, the stories and the love. Make this week significant for another, reach out in kindness to a stranger. Your life in turn will be rich and abundant.
Simply yours, The Covered Dish. www.thecovereddish.com
Honey Orange Jezebel Sauce
1 cup apple jelly
1/4 cup pineapple jam
1/2 cup orange marmalade
1/4 cup honey
1/4 cup dry mustard*
1 tablespoon prepared ground horseradish
Fresh cracked pepper
Stir all ingredients together in a small saucepan, over medium heat. Heat thoroughly, remove, cool and place in refrigerator. Keeps for up to two weeks in ice box. Best when eaten 2-3 days after making. Serve like a sauce or chutney with ham, pork steak, pork loin, chicken, egg rolls, chicken nuggets, even fried shrimp. May be canned using a hot water bath for preserving.
*This is not a mis-print, the 1/4 cup of dry mustard is correct.