I am getting ready tonight to go to another girlfriend crafting weekend. I decided to make a couple of appetizers for tomorrow. The first is a classic Jezebel Sauce but I don’t like to give a delicious appetizer and evil name so I decided to rename it after myself. I’m not evil. Now you can eat this appetizer and not be supporting a bad person of the Bible. I’m sure to some it sounds crazy but I never even let my kids dress up as devils when they were younger or talk about the devil in a flippant way. So, Julabel Sauce it is!
I’ve also been known to rename other recipes after myself. Ask my kids about my Juluben (the Julie Reuben) or my world famous Julie Corn (buttery caramel corn). This recipe for Julabel Sauce is a little more tame than the original. But I think you can’t go wrong adjusting it to your personal taste.
I feel like such an adult eating horseradish, black pepper, and dry mustard in the same recipe. These would not have touched my lips in my younger days, but this recipe is a surprisingly tasty blend of these three strong flavorings. Delicious!
1 18-ounce jar pineapple jam
1 18-ounce jar apple jelly
4 tablespoons prepared horseradish sauce
2 tablespoons dry mustard
1 teaspoon cracked black pepper
2 8-ounce blocks cream cheese
crackers or melba toast
Use a wire whisk to stir all ingredients together. Adjust seasonings to taste. Serve over cream cheese with crackers.
For tomorrow I only made 1/2 the recipe because I can’t imagine us eating 2 full jars of jelly however, I think the sauce would keep a long time in the refrigerator. My next appetizer is an olive dip but I’m going to have to make it tomorrow because I’ve never made it before and I’m not sure how well it sits.