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Glossary of Terms - Gourmet, Lagniappe, Piquant
Lagniappe Recipe - Jezebel Sauce
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Bonus Recipe - Cayenne Toast
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Gourmet: ( gor-MAY ) One who knows and appreciates fine foods; connoisseur of cooking

Lagniappe: ( lan-YAP ) Louisiana French still used in the Gulf states, USA, especially southern Louisiana, to denote a little something extra or an unexpected gift or benefit

Piquant: ( pe-KAHNT ) Sharp-flavored, spicy

Jezebel Sauce

1 (10-oz.) jar apple jelly
1 (10-oz.) jar pineapple jam
1 (5-oz.) jar prepared horseradish
1/4 c. dry English blend mustard
1 tsp. dried crushed red pepper

To prepare sauce: Process apple jelly, pineapple jam, horseradish, dry mustard and pepper in a food processor until smoothly blended. Store the blended sauce in a covered glass container under refrigeration for up to 3 weeks. Sauce is best if prepared the day before serving to allow flavor to fully develop. Yields approximately 2 & 1/2 cups.

To serve: Traditionally, Jezebel Sauce has been served as an appetizer in southern Louisiana. To do so, simply bring prepared sauce to room temperature, pour over softened cream cheese and spread on crackers or Cayenne Toast (see 'Bonus Recipe' below). However, the complex blend of this sweet-yet-peppery-tasting sauce is a delicious garnish for pork, chicken and boiled shrimp. It also makes a superb dip for chicken nuggets. To use as a glaze for grilled pork or chicken, brush on meat during the last three minutes of cooking. Excellent!

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3 loaves French bread
1 c. olive oil
2 tsp. salt
1 tsp. granulated sugar
2 tsp. ground Cayenne pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1/2 tsp. ground black pepper
Dash Tabasco sauce

To prepare toast: Cut French bread into 1/4-inch slices using a serrated bread knife. Whisk olive oil, salt, sugar, Cayenne pepper, garlic powder, onion powder, paprika, black pepper and Tabasco sauce together in a mixing bowl. Using a pastry brush, lightly coat one side of each bread slice with olive oil mixture and arrange slices in a single layer (coated-side-up) on ungreased baking sheets. (Whisk mixture frequently to keep seasonings well mixed.) Dry bread slices in a preheated 200°F oven for approximately 1 hour or until crisp. (Bread should have the crisp texture of Melba toast when done.) Remove toast from oven and cool on wire racks. When toast is completely cooled, store in airtight containers until served. Yields 12 to 18 servings.

Recipe Note: Cayenne Toast may be served immediately or up to two days after preparing; toast may also be frozen for up to two months. To 'recrisp' frozen toast, arrange slices in a single layer on an ungreased baking sheet and heat in a 350°F oven for 5 to 7 minutes. Serve with soup and salads. This toast makes a wonderful party cracker. Exceptional when served with cream cheese topped with Jezebel Sauce as an appetizer.