Jezebel Sauce

Monday, September 08, 2008

This week we were going to host a bunch of Shug's friends (and mommies) here for a playdate, but he woke up this morning with a cold - this is his first since he was nine months old so I guess we were due - and we've had to cancel.

I was going to prepare a big spread...Av even asked which pieces of silver I wanted polished (what a great husband!) and I told him "oh you know it isn't that kind of thing" but he said "yes but I know you!" which is so funny because I was planning to use some silver and make it really special - even using a wine cooler to keep all the babies' juices cold!!

Well, anyway, in advance of the big get-together, before Shug got his cold, I made Jezebel sauce. Jezebel sauce has to be made *at least* one day ahead. It's even better if you make it two or three days ahead of time because it needs time to 'marry'. If you taste it right after it's mixed together you'll think it was a huge mistake and consider getting rid of it. After a day or two, though, something happens and it becomes wonderful.

I don't know why it is called Jezebel sauce but it is a little spicy (or a little more than a little spicy). Different and delicious.

This makes enough for *two* cream cheese blocks - so if you're doing a small party, you probably want to make half this recipe. OR...you can make the whole recipe and then later in the week serve the other half of the Jezebel sauce with roasted chicken (just put it in a saucepan to get it warm, pour it over and mmmm....).

9 oz. pineapple preserves
9 oz. apricot preserves (some people use apple jelly here instead)
2 tbsp ground mustard
1 6oz. bottle (or less!) of prepared white horseradish, like Gold's
fresh cracked black pepper for the cream cheese
cream cheese - this recipe makes enough for two blocks
crackers to serve

Mix together the pineapple and apricot preserves along with the ground mustard. Taste, and remember that it is still super-fruity and will get better with time - this is the starting point. Add horseradish a bit at a time until it meets the heat level that makes you happy. I use the complete bottle of horseradish, but then I like it to have a little bite. Stir well, cover and refrigerate for at least 24 hours (48 hours is good...this sauce keeps for up to a week):

This is especially pretty served on a cut glass plate. Liberally crack black pepper all over the cream cheese block:

Spread half the Jezebel sauce recipe over each cream cheese block, and serve with any kind of crackers you like:


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