Author Notes
Jezebel sauce is one of those Southern recipes whose origins are lost in time, but if you have it in your refrigerator, you have the makings of either a great sauce for pork and chicken, or the base of a great, quick party snack. You can use whatever combination of soft cheeses strikes your fancy, and my "dipper" of choice with this dish is Wheat Thins crackers. —Kayb
Ingredients
- Jezebel Sauce
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1 cup
pineapple preserves
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1 cup
apricot jelly
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1/4 cup
prepared horseradish, or to taste
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salt to taste
- Cheese spread
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8 ounces
ricotta
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4 ounces
goat cheese, crumbled
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8 ounces
cream cheese
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4 ounces
grated Fontina or Havarti or other semi-soft cheese
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3 tablespoons
sherry
Directions
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In a small saucepan over medium low heat, combine preserves, jelly and horseradish. Taste and salt until it's "right." Set aside to cool to room temperature.
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Combine all the cheeses and sherry in a food processor; pulse until smooth.
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Spread cheese about 3/4 inch thick on a serving platter. Chill for about an hour. Pour and gently spread a topping of Jezebel sauce over the cheese. Serve with assorted crackers.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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