A Few Variations of Jezebel Sauce September 19, 2009
Posted by dixiedining in Uncategorized.Tags: AL, Daphne, Frankie Laine, Franklin, Jezebel Sauce, Manci's Antique Club, Pepper Patch, Tennessee
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Manci’s Antique Club in Daphne, AL serves up a spicy Jezebel sauce on one of it’s burger specials. It adds a blend of sweetness and bite – thanks to a mix of mustard, fruit preserves, and horseradish. Folks who love the more readily available Red Pepper Jelly should dig it .
Here’s some history on the sauce and a few recipe variations …
Jezebel sauce is a spicy sauce (like Jezebel herself) that contains pineapple preserves, apple jelly, horseradish, and mustard. The Jezebel sauce (or glaze) is often served over ham. A Southern origin of this dish seems certain, with Kansas, Louisiana, Mississippi, and Florida all putting in claims.
Jezebel Sauce
You find it in cookbooks from Louisiana back to the 1950s at least, and it probably goes back farther than that. Jezebel sauce can be served as a side to pork, beef, or chicken, or it can be poured over cream cheese and eaten like a dip with crackers.
1 (10 oz ) jar pineapple or apricot preserves
1 (10 oz ) jar apple jelly
1/3 cup prepared horseradish
1/4 cup dry mustard,
2 teaspoons finely ground black pepper
Place ingredients in food processor and pulse until smooth. Spoon into clean glass jars. Cover and refrigerate for up to two weeks.
Here’s another one …
26 October 1958, Syracuse (NY) Post-Standard, “‘Mrs. Kansas’ Is a Cooking Whiz: Treats from the Sunflower State,” This Week magazine, pg. 34:
Jezebel Sauce
1 cup apple jelly
1/2 cup pineapple preserves
1/4 cup prepared mustard
1 to 2 tablespoons prepared horseradish
Salt and freshly ground pepper
And another …
21 November 1967, Pontiac (IL) Daily Leader, pg. 19, col. 1:
Jezebel Sauce
1 jar pineapple preserves
1 jar apple jelly
1 jar Bahama or Coleman mustard
1 bottle fresh horseradish (or less to taste)
Salt and pepper to taste
Mix well in electric mixer.
Blend first 4 ingredients. Add salt and pepper to taste. Serve with baked ham or meat loaf. Yield: about 2 cups sauce.
8 March 1989, Elyria (OH) Chronicle-Telegram, pg. F2, cols. 4-5:
Jezebel Sauce is the wonderful name for an hors d’oeuvre recipe combining pineapple, horseradish and other ingredients served over cream cheese, requested by a Miami Beach reader. Quite a few readers wrote to praise the recipe—and while I was dubious about the combination of flavors, I have to agree that this is an addicting cracker spread.
“I first tried it many years ago,” wrote Joan Lang. “The recipe is from ‘Sunny Side Up,’ the excellent cookbook published by the Junior League of Fort Lauderdale, Fla. The recipe is always a hit, and people wonder what’s in it. It’s so fast and easy and keep in the refrigerator for a long time. I like to keep some on hand to serve with ham.”
JEZEBEL SAUCE
1 10-ounce jar pineapple preserves
1 10-ounce jar apple jelly
1 1.12-ounce tin dry mustard
1 5-ounce jar horseradish, drained
1 8-ounce package cream cheese
Combine the preserves, jelly, mustard and horseradish, mixing thoroughly. Pour over the block of cream cheese and serve with crackers. Makes about 2 cups.
24 August 2005, Biloxi (MS) Sun Herald, “On the Trail of Jezebel Sauce” by Andrea Yeager, pg. C11:
Is Jezebel Sauce a Mississippi creation? Rodney Simmons of Bell Buckle Country Store in Tennessee wants to know. His company recently began producing Jezebel Sauce, and he would like to know the origin of the sauce. He has traced the recipe’s history to the Gulf Coast. “I thought it was Creole or Cajun, but after a recent conversation with Paul Prudhomme, we think that it originated on the Mississippi Gulf Coast, around Gulfport,” Simmons said.
Why the name Jezebel? Well, this spicy video may hold the answer …
(Trademark)
Word Mark – JEZEBEL’S SAUCE
Goods and Services IC 030. US 046. G & S: SAUCES, EXCLUDING CRANBERRY SAUCE AND APPLESAUCE. FIRST USE: 19820706. FIRST USE IN COMMERCE: 19820706
Mark Drawing Code (1) TYPED DRAWING
Serial Number 73542408
Filing Date June 11, 1985
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition November 5, 1985
Change In Registration CHANGE IN REGISTRATION HAS OCCURRED
Registration Number 1380667
Registration Date January 28, 1986
Owner (REGISTRANT) PEPPER PATCH, INC. CORPORATION TENNESSEE 1250 OLD HILLSBORO ROAD FRANKLIN TENNESSEE 37064
Attorney of Record JORDAN S. KELLER
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “SAUCE” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL
Affidavit Text SECT 15. SECT 8 (6-YR). SECTION 8(10-YR) 20060609.
Renewal 1ST RENEWAL 20060609
Live/Dead Indicator LIVE
The Best Bathroom in the USA Is … April 28, 2009
Posted by dixiedining in Uncategorized.Tags: Best Bathroom in America, Best Bathroom in the USA, Cintas, Nashville TN, Tennessee, The Hermitage Hotel
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We just spotted this story on the web — congrats to The Hermitage!
NASHVILLE, Tenn. — The Hermitage Hotel has afternoon tea in the grand lobby. Down-filled duvets (that’s a fancy word for comforters). A presidential suite with 2,000 square feet. And a really nice toilet.
So nice, in fact, that it’s been voted (drum roll please) America’s best restroom.
Flush in the middle of downtown Nashville, the luxury hotel and its ground-floor men’s bathroom are definitely the head (so to speak) of the class.
The redoubtable restroom is art-deco style with gleaming lime-green-and-black leaded glass tiles, lime-green fixtures, terrazzo floor and a two-seat shoeshine station.
“You just can’t find anything like it anywhere else,” says Janet Kurtz, director of sales and marketing at the hotel.
The restroom won the honor in online voting sponsored by Cincinnati-based Cintas Corp., which supplies restroom hygiene products and services. The company says “tens of thousands” of people voted over two months last summer. Precise numbers are kept, well, private.
Criteria were hygiene, style and access to the public. The highfalutin honor has earned the restroom entry to “America’s Best Restroom Hall of Fame.”
“People see it and fall in love with it,” Kurtz said.
It has four stools, three urinals, four sinks, spotless mirrors and a Sultan telephone that connects to the front desk.
And, (how do you put this delicately?) women seem attracted to it.
Lita Esquinance of Bradley County, Tenn., guides friends to the restroom for a discreet peek just about every time she visits Nashville. One of them, Sonja Luckie, jokingly summed up her visit with this discerning observation:
“For men, it’s very stimulating.”
The hotel, built in 1910 and renovated in 2003, has 122 guest rooms and suites. The restroom, down the hall from the hotel bar and restaurant, dates back to 1939.
Do they leave the light on for you? Not necessarily, but the famous restroom is cleaned hourly.
In her six years at the hotel Kurtz has never used the men’s restroom. But just wait.
“I hope they have a ladies’ night sometime.”
Muddy Pond Sorghum is SWEET! January 10, 2009
Posted by dixiedining in Uncategorized.Tags: Molasses, Muddy Pond Sorghum Mill, North Carolina, Tennessee
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Deep in the hills of Tennessee, midway between Nashville and Knoxville, lies a little community called Muddy Pond. During September and October, you can smell the aroma of fresh made sorghum syrup being made by the Guenther family. Stop by the Muddy Pond Sorghum Mill and watch step by step as sorghum syrup is being made. You can taste the syrup while it is still warm and purchase some to take home with you. You can watch the horses walk around the cane mill as the juice is being squeezed out of the sorghum cane. You may hear the train whistle blow as the wood fired, steam locomotive boiler makes the steam that boils the juice down to syrup.After making sorghum syrup since the mid-1960’s with others in the community, John and Emma Guenther started the family operation in the early 1980’s. Three of their sons; Mark and wife Sherry, Pete and wife Doreen, and Eddie and wife Ruth also run the mill. John and Emma’s daughter, Judy, helps at the mill. Several of the grandchildren can be seen filling containers and labeling jars.
What Is Sorghum Syrup?
Sorghum syrup is made from the juice of sorghum cane. Muddy Pond Sorghum is pure sorghum syrup with no additives. Don’t mistake sorghum syrup for molasses. Molasses is the by-product of the sugar making industry. Sugar cane juice is boiled down to make sugar and the syrup that is left is called molasses. It is usually strong and dark. Sorghum syrup is mild and can be eaten alone or on biscuits, rolls, and toast. It is also good in baked beans, barbecue sauce, gingerbread, popcorn balls, cookies, pies, and cakes.Learn more about Muddy Pond Sorghum by viewing their web site at:
www.muddypondsorghum.comGingerbread Cake with Sorghum Molasses December 3, 2008
Posted by dixiedining in Uncategorized.Tags: Gingerbread Cake, Muddy Pond Sorghum Mill, Sorghum Molasses, Tennessee
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GINGERBREAD CAKE
MAKES 1 CAKE
This cake is based on a classic dessert that SAVEUR contributing writer Shane Mitchell found in a collection of recipes belonging to her great-aunt Fanny Lee Seabrook. Sorghum gives the cake a lighter texture than molasses does.
2 tbsp. vegetable shortening, at room temperature
2 1/2 cups plus 1 tsp. all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
16 tbsp. unsalted butter, at room temperature
2/3 cup dark brown sugar
1 cup sweet sorghum syrup or unsulfured molasses
4 tbsp. grated, peeled fresh ginger
2 tsp. baking soda
2 eggs, lightly beaten
Rich Caramel Icing
1. Preheat oven to 350°. Using a pastry brush, grease a nonstick 10 1/2-cup bundt pan with shortening and dust with 1 tsp. of the flour, tapping out excess. Sift remaining flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt together into a bowl and set aside.
2. Put butter into a mixing bowl and beat with an electric mixer on high speed until fluffy. Add sugar and beat well. Add sorghum or molasses and grated ginger and beat well. Add one-third of the flour mixture at a time, folding in thoroughly after each addition. Dissolve baking soda in 1 cup boiling water and beat into flour mixture on medium speed, then beat in eggs, one at a time.
3. Pour batter into prepared pan, smoothing out top. Bake until toothpick inserted into center of cake comes out clean, about 40 minutes.
4. Let cake cool completely in pan on a cooling rack, then invert onto a cake plate. Serve as is or glazed with Rich Caramel Icing.
NOTE: For a great sorghum source, contact our new friends at the Muddy Pond Sorghum Mill in Monterey, Tennessee. They can be reached at 931 445-3589 or via snail mail at 4064 Muddy Pond Road, Monterey, TN 38574. The Guenther family will take good care of you. http://muddypondsorghum.com/
“Air Castle of the South” – WSM October 12, 2008
Posted by dixiedining in Uncategorized.Tags: Country Music, Grand Ole Opry, Hank Williams, Minnie Pearl, Nashville, Owen Bradley, Radio, Tennessee, WSM
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I just received a review copy of this book and finished it in two days. I would highly recommend it for anyone who is interested in the history of country music or in the development of radio as a medium. Havighurst tells this Southern success story with great detail and does a fine job of weaving in interesting sidebars on personalities like Dinah Shore, Minnie Pearl, Sam Phillips, Roy Acuff and many others. I especially enjoyed the behind the scenes anecdotes regarding the early days of the Grand Ole Opry, which really helped to put WSM on the national map. Buy this book — you’ll enjoy it.
Started by the National Life and Accident Insurance Company in 1925, WSM became one of the most influential and exceptional radio stations in the history of broadcasting and country music. WSM gave Nashville the moniker “Music City USA” as well as a rich tradition of music, news, and broad-based entertainment. With the rise of country music broadcasting and recording between the 1920s and ‘50s, WSM, Nashville, and country music became inseparable, stemming from WSM’s launch of the Grand Ole Opry, popular daily shows like Noontime Neighbors, and early morning artist-driven shows such as Hank Williams on Mother’s Best Flour.
Sparked by public outcry following a proposal to pull country music and the Opry from WSM-AM in 2002, Craig Havighurst scoured new and existing sources to document the station’s profound effect on the character and self-image of Nashville. Introducing the reader to colorful artists and businessmen from the station’s history, including Owen Bradley, Minnie Pearl, Jim Denny, Edwin Craig, and Dinah Shore, the volume invites the reader to reflect on the status of Nashville, radio, and country music in American culture.
http://www.press.uillinois.edu/books/catalog/43dyt6hb9780252032578.html
And for all you Minnie Pearl fans, here’s a clip with Carl Smith …
