Bette Davis received her second Academy Award for her performance in the classic 1938 movie, Jezebel:
“From the picturesque glamour of the old south, a great actress draws the scarlet portrait of a gorgeous spitfire who lived by the wild desires of her untamed heart. The story of a woman who was loved when she should have been whipped!”
Smacking a little of the equally coquettish Miss O’Hara in Gone with the Wind, Ms. Davis’ saucy character had the audacity to wear a red gown, not the requisite white, to the Olympus Ball.
This insanely-flavored condiment is suitably named after that wanton woman – sweet and spicy…a real tongue teaser. Jezebel Sauce is usually a combination of pineapple preserves, apple jelly, horseradish and mustard, but last week, to my great delight, I received a jar of habanero jelly from our über-talented friend, Brooks at Cakewalker, and immediately knew what I wanted to do with my fiery loot.
Combine the following in a small saucepan:
- 1/2 cup pineapple preserves
- 1/2 cup hot pepper jelly*
- 1/3 cup prepared mustard
- pinch of kosher salt
Heat over medium until bubbly. Remove from the heat and cool to room temperature. Spoon the sauce in a small jar and refrigerate. The condiment will keep for up to two weeks in the refrigerator. Ladle it over a round of Brie, scatter a few walnut pieces on top; surround it with good crackers and grapes (and white wine or champagne!)
Makes 1-1/3 cups
*Depending on how intense your pepper jelly is, you may want to increase the sauce’s heat by adding some prepared horseradish to taste.
The condiment is also dynamite with cream cheese, chicken or smoked meats…and makes a tasty hostess gift, too.