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(The picture above not only showcases my Old Florida Jezebel Sauce, I also depict our daughter Veronica’s art from when she was a Fine Arts student in college. Any chance I get to do that, I do!)

Let The Sunshine In

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WELCOME TO FLORIDA

Picture This:

It’s 1966 and you are a young girl of 5. You are on your way to Florida with your Grand-Parents and Great-Grandparents for a nice stay at a motel on the beach in St. Petersburg. The car you are riding in is full. 2 adults in the front, and me and 2 adults in the back. My Grand-Parents vintage blue and silver water cooler is sitting on the floorboard in the backseat at my Grandmother’s feet, along with about 5 or 6 tin cups of different colors. If we were thirsty, my Grandmother would fill one of the cups with water and pass it to whomever made the request. It was always the coldest water. Each cup had a different color, which is how we kept up with who’s was who’s…..

Just a Few Florida Souvenir’s to Take Home

…As we cross the Florida State Line, and see the Florida Welcome Center, we stop to take a bathroom break, drink a lovely cup of complimentary Orange Juice, and browse the many brochures of things to do while in Florida. I was the one that collected the most. I loved looking at them while we were in the car still on our way to St. Petersburg. Granddaddy, who did all the driving, would stretch his legs walking around the Welcome Center. When it was time to leave we would all pile back into the car, with me sitting in the middle, in the backseat.

I would look at all of the brochures that I had collected and I would ask my Grand-Parents if we could go here…. or there….?

I can’t remember what they would say to me? But, we always did do a lot while we were in Florida. So, I don’t think that I lacked in anything at all.

Once we crossed the Florida State Line, there were always gas stations that Granddaddy would pull in to in order to get gas. There were always Souvenir Stands at these gas stations. There were always gross things like Alligator feet, or even the occasional Alligator head with teeth. There were also plenty of Alligator teeth for sale. There were these wooden birds that would dip their beaks into a small bird bath as if getting a drink of water. There were plenty of bags and cases of Oranges to buy! There were souvenir mugs, or tea cups, plates, serving trays, and foods like Peanut Brittle, (my favorite), and Salt Water Taffy, (my second favorite). Lots of nuts, Florida honey, and homemade jams and jelly’s. Even a nice homemade Orange Jam. This is what I am basing my Old Florida Jezebel on. These memories, and the old Florida Souvenir Stands that we would frequent and sometimes purchase something delicious to eat while we were in Florida, or to take back home to Georgia with us to enjoy.

My husband Gordon helped me to put these recipes together. I created the Florida Jezebel Sauce, but I could not have done some of the recipes without Gordon’s help. We hope that you will enjoy them, along with this Old Florida Jezebel. 🙂

We Hope You Enjoy,

Julie and Gordon

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Orange Queen Flowers, to put me in the Mood 🙂

(I saw these and knew that I had to have them for this project.)

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An Old Needlepoint Design Made by my Great-Aunt Margie

(I wanted to include it here as she was a big part of my childhood upbringing.)

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I would now love to introduce you to an Old Florida Jezebel. 🙂

Not ME! 🙁 My Sauce!

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My Florida Jezebel as a Dipping Sauce for my Egg Rolls

(I had just made it, and wanted to enjoy it immediately with my Egg Rolls and Veggie Tots.)

My Old Florida Jezebel is a Marinade, a Glaze, and a Dipping Sauce

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Orange Jezebel Chicken with Grilled Oranges and Pineapple, with Caribbean Rice

Grillin’ an Old Florida Jezebel Breasts (Chicken) 🙂

This meal looks amazing and it isn’t that difficult to prepare for your family.

Grilled With Orange and Pineapple Slices

Stepping ahead, here are some great pics of me grilling the Chicken, Pineapple and Orange slices.

Mouth Watering Deliciousness

I am letting the Grilled Chicken rest.

This will allow the super-heated juices to flow back into the center of the chicken, thus finishing the cooking process while also making the chicken very juicy.

Don’t slice into the chicken for at least 10 min.

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Here you can see the meal on one plate.

Eaten With Caribbean Coconut Rice

This is a great picture of the platter with all the components of the meal.

Again, the finished meal. Let’s get started!!!

(Recipe Down Below)

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An Old Florida Orange Jezebel Strata

I definitely wanted us to make this with my Florida Jezebel Sauce.

I wanted to create a nice Orange Jezebel Breakfast, and I knew this would make a great one!

What with Orange Zest, and Orange Slices as a Garnish

The Delicious Zest

(Recipe Down Below)

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Orange Jezebel Cocktail Sausages

(Recipe Down Below)

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How About a Screwdriver?

A Screwdriver is just Orange Juice and Vodka

Here we used a Key West Spyglass Vodka

A Perfect Weekend Breakfast

(And, Don’t Forget The Bacon.) 🙂

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If you are not into a Screwdriver, then you can always add some Miami Cuban Coffee Rum Liquor to your Cuban Coffee. 🙂

That’s What I Wanted!

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You Can Always add an Extra Dollop or Two of the Jezebel to the Strata if You Like

And, Now Enjoy!

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Making an Old Florida Jezebel Sandwich, or Two

Whether we fry the Bread in the Orange Jezebel, or use it as a Condiment,

it is still delicious!

Orange Wedges, with Orange Juice

Our Delicious Sandwiches

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(Our Sandwich Recipes are Down Below)

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Here are our Panini’s with My Orange Jezebel Sauce

(We made these with our leftover Thanksgiving Turkey.)

(Recipe Down Below)

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Gathering All of my Ingredients for this Orange Jezebel Sauce

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Just Wanted to Share the View Outside my Nook Window

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Canning Equipment and Ingredients

(Along with some tasty Orange Juice to put us in the mood.) 🙂

Before you begin any canning project you not only need to have all of your ingredients that you will need on hand and ready, but you also need to understand what equipment you will need for the project. In addition to the food ingredients, and all of the jars, lids, and rings, you also need to have many large pots on hand for the job.

Whenever we can anything we always make a lot of it. Therefore, we use two large pots to cook everything in, along with good spoons for all the stirring that will go on. You will also need a smaller tall pot to place the lids in so as to sterilize them. A magnetic ‘lid grabber’ is also essential for that so that your fingers don’t touch the lids and contaminate them.

You will need some kind of large sturdy pot to use once the jars have been filled and need to go through the process of canning. Some kind of funnel is also important for when you ladle the Jezebel into the jars. And, also a good ladle. 🙂

You will also need canning tongs in order to place, and remove the jars once they have finished the canning process.

Above, a few of the lids and rings, and the large Pressure Cooker Pot that we use when canning.

The Fresh Florida Oranges will add something nice to our Jezebel as well.

NOTE: Gordon will explain the Canning Process down in the body where we do the canning of the Orange Jezebel recipe.

Rings and Lids Washed and Drying

Although it really isn’t necessary to wash the rings, I do anyway. I’m just that way. But, the rings do get sterilized during the canning process.

You can place your jars into the dishwasher to sterilize them for canning.

The Plotters….

I wonder what they’re up to? 🙂

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Jumping Ahead…

How I Wanted to Decorate My Jars

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I specifically chose these jars because they were short and a bit rounded, kind of like an Orange.

I purchased some yellow paint and painted a smiley face on each jar. I wanted it simple yet perfect!

I wanted my Orange Jezebel jars to be easily recognized for when I needed to find one for a recipe. After all, I have many different Jezebel’s in the pantry that I have created.

I would love to say that I purposely made some of them a bit sloppy, but no, I’m just not very good at painting. 🙂

But, I do like the fact that they look like something a child would have done, making them look even more homemade and charming.

Here The Paint Is Drying

All Ready For Their Close Up!

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Ready to Make My Florida Jezebel Sauce (Orange)

Julie’s Jezebel Kitchen

The Ingredients:

(The amount of ingredients that you see in these photos, I never use all of them. I just like to be prepared. I did use most of them though. I detail the precise amounts that I used for this recipe for you though.)

THIS RECIPE IS TO BE GEARED TOWARD YOUR VERY OWN TASTES, SO EXPERIMENT!

(If you like you can halve this recipe if you don’t want to make as much as we did.)

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8, 12 oz. Jars of Pineapple Preserves

8-10 Jars, 17 oz. of Apple Jelly (Actually, I used different brands with different ounce amounts. But, 8-10 jars will work for you regardless. You can’t screw up this recipe. You just need to taste it as you go so that it is to your liking.)

(You can substitute a few jars of the Apple Jelly with some Orange Marmalade, I did!)

4, 11 oz. Plochman’s Cuban Style Mustard

3, 9.75 oz. bottles of BookBinders Prepared Horseradish

4 t. of Fine Hawaiian Sea Salt (Or, any that you prefer.)

Florida Sunshine Spice Blend (Several grindings into each pot.)

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I also threw in the rest of this Florida Crab and Shrimp Boil that I had, just for good measure. I had a few ounces of it left. It worked great too!

And, about 8-10 Oranges, Peeled and De-seeded

The Juice of 6 Key Limes

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Always a Microwave Selfie

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Turn the Stove Top Burners to a Medium Heat

My 2 Big Pots to Make My Orange Jezebel In

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This is going to take a while so let’s get started!

I start be dividing everything between 2 large pots.

Here are all of my Pineapple Preserves.

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I also keep double paper bags in the kitchen to house all of the bottles and things to be recycled.

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I like to add the ingredients and allow them to simmer together, allowing everything to meld together.

You Can See The Oranges Added Here

I like to keep everything on a nice simmer, not boiling, just heating up together.

Keep stirring though, to make sure nothing is sticking to the bottom of the pot.

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Now, It’s Time to Add the Mustard and the Horseradish

You don’t have to add as much as we did if you don’t want to.

Taste, to make sure it is to your liking.

I’m showing you the stages of the Jezebel.

I like to take my time with it and enjoy the cooking ritual.

I’m not one of these that rushes in the kitchen when I make something special.

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Time to add the Crab and Shrimp Boil, and the Salts

I pretty much did about 7-8 shakes of the Florida Sunshine Salt Blend in each pot.

And, I added about 3 ounces to each pot of the Fine Hawaiian Sea Salt Blend.

I just distributed the Crab and Shrimp Boil evenly as well.

Simmering Away

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Time To Add Some Juice

(Key Limes From Our Backyard Tree)

I also added some Juice and Pulp from 2 leftover Oranges.

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Juicing the Key Limes into Each Pot

Now It’s Time to Bring it All to a Boil

Like So…

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While This is Boiling Away, Time to Bring out our Canning Equipment

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Here you see the Jezebel ingredients boiling away in the pot. This is done to get the sauce thick. I had added Oranges and Orange Juice that was very juicy and the extra water needed to be boiled out so as to thicken up.

Take a spoonful after some time to see if it is as thin or thick as you like.

When it is to your liking remove the pots from the heat.

Mats, Ladle, and Funnel

You will need to place the jars onto something such as this because the jars will be hot once the Jezebel goes into the jars. You could use towels if you like.

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The pots will take time to cool, you can remove them from the burners and place onto cooling racks if you like. Or, just allow them to cool down on the stove top with the burners off.

Pictured are all the jars we are going to use.

I never know how many exactly that we will need, so I always buy extra.

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It’s at this point that Gordon comes into my Jezebel process.

He is our expert house canner.

Take It Away Gordon….

Here I have a pot of Jezebel Sauce on one burner, and a large pot of almost boiling water next to it on another burner. This is actually a steam pot. Whatever you use must be deep enough to when you place your jars in, they need to be submerged by at least an inch of water.

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I am placing the lids with the rubber seal in water that is barely boiling.

This will loosen up the rubber seal.

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Time to Ladle

Using a wide mouth funnel and large ladle, ladle in your Jezebel Sauce into the jar leaving 1 inch of space at the top. This is called the ‘Head Space’ which is the area needed to make a vacuum, sealing your lid to your jar.

Repeat this process for a number of your jars.

Here you can see I filled them all evenly, leaving that 1 inch of head space.

Don’t they look beautiful?

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Using a slightly wet paper towel, wipe any excess or residue of the Jezebel Sauce that may have dripped on top of the glass. If not removed, it could cause your jar to not seal and could let contaminants into the sauce causing it to spoil. Only wiping the top and outside of the jar.

When one jar’s surface is clean, remove a lid from your almost boiling water using your magnet stick. Only touch the sides of the lid to prevent contamination, creating a sterile environment.

Repeat the step for all the jars.

Here you can see how to remove the jar lid with the magnetic stick, and then place onto the top of an already wiped and cleaned jar.

Now, place a ring onto the jar and tighten slightly. You don’t want to tighten it too tight because the air in the head space needs to be able to escape during the boiling or canning process.

I am using the Jar Tongs to place the sealed jars into the almost boiling water. You should start to see bubbles coming out of the jars which in the head space, are leaving … that means the rings aren’t on too tight!

Continue to load the jars into the pot until no more will fit.

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Boil the jars for 10-15 min. on a Medium-High heat. Most things that are canned need 15 min. such as pickles, stewed tomatoes, or corn relish. Jezebel sauce is mostly sugar and not easily contaminated so 10 min. is fine. With this much water in the pot, it will take it a while to eventually boil.

I am removing the jars after 10 min. of boiling time. You may hear the jar lids start to pop which is a great sound and means the jars have sealed. Some jar lids have a raised button on the top which when sealed will go down, another indication the jar has sealed.

After no more than 10 min. all the jars should be sealed. Check this by looking at the button seal or if you can press the lid down, they have not sealed. If this happens, simply remove the ring and lid. Throw the lid away. Remove some of the sauce in the jar as you may have not had enough head space to create a seal, then clean the top of the jar again. Place another lid on top of the jar and gently tighten on another ring. Now, place it back in the water using your jar tongs, boil for 10 min. then remove! Repeat if necessary.

Here you see all our hard work that will bring us, family and friends some great homemade joy!

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RECIPES START HERE

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Orange Jezebel Chicken with Grilled Oranges and Pineapple,

with Caribbean Rice

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Here I am rinsing the chicken to remove any of the bone fragments and blood residue.

I am using my knife to remove any excess fat, then place the Chicken Breasts into a zip lock bag. Now, add enough of your Orange Jezebel Sauce to coat all the chicken.

Mix the Chicken with the Jezebel Sauce well, then fold the bag over to remove the air, then seal the bag.

Place the Orange Jezebel marinating chicken into a large bowl and place into the refrigerator overnight, or for a few days if desired.

Here you see the Caribbean Rice and the other ingredients for our dinner.

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Our Marinated Chicken Still in the Bag, but Resting

I am going to use Coconut Milk instead of water to give the rice more of a Caribbean flavor.

You could also add some of the Pineapple juice if you wanted.

The rice takes an exact amount of liquid.

Place the Coconut Milk into a medium sized pot.

Then add your Rice to the pot and turn your heat to medium high using your gill’s side burner…

if you have one. (I started this rice on our stove top, but moved it to our grill once it got started.)

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I am adding some butter as per the Rice directions.

Give the rice a good stir…

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Place your Jezebel marinated chicken into a colander to remove any excess juices.

Like So….

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Now open your can of sliced Pineapple, and slice your Naval Orange into ½ inch thick slices.

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Prepare your grill by heating it on high for about 5 min. then clean off any residue with your grill brush. Make sure all your brush bristles are gone from the grill. I like to keep my grill looking good and ready to use.

Turn your gill down to Medium Heat and add your Chicken to the grill. Place it down and leave it still to get those great grill marks. Then, add more of the Jezebel sauce.

Since I am touching the chicken with the brush, I have to use all the Jezebel sauce from this jar… easy to do as it tastes so good!

After about 8 min. or so, flip the chicken over onto a new hot spot on the grill. Add your Orange slices as well. When they are done, you can place them on the grill shelf. See the nice grill marks… that is from not moving them around on your grill.

Now it is time to add the Pineapple Slices to the grill and move any chicken that is mostly done on the shelf if needed.

Here I am cooking the rice on my side burner while finishing up the grilling.

Place your chicken on a large platter as shown to let it rest for at least 10 min. before slicing into it, as you don’t want those flowing juices to run out.

Now, I have added my grilled fruit to the platter. This looks great this way as well.

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On another platter, I am adding the Caribbean Rice, then spreading it all around.

Layer your ingredients, being sure they are all seen as they all look great!

What an amazing meal and another great use of Julie’s Homemade Orange Jezebel Sauce!

EnJoY!

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An Old Florida Orange Jezebel Strata

We Have Two Florida Jezebel Strata’s

(We Will Explain As We Go)

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Ingredients:

~1/2 Cup Caramel Sauce

~1/2 Cup Splenda Brown Sugar with 4 Tbsp. Butter

The Main Ingredients in both:

2 Packages Cream Cheese – softened

~1/2 Cup Florida Jezebel Sauce to be mixed with the Cream Cheese

And

~1/4 Cup Florida Jezebel Sauce to top the Strata – See Recipe Above

2 Loafs of Good Bread – Italian Ciabatta works great!

10 Eggs (This is for 2 Casseroles, one large, one small.)

1/2 Tbsp. Vanilla Extract

1 Tbsp. Ground Cinnamon

~4 Cups Milk

1 Tbsp. Orange Dried Peel

For the Garnish:

Naval Orange Zest – Fresh

1 Naval Orange – Peeled and Segmented

A few cooked Bacon Strips for each person as a breakfast side

Powdered Sugar – this would also go nice lightly sprinkled on after the Strata is baked.

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For this recipe we had two thoughts… one Strata would be made with a Caramel base (Ice Cream Topping) and the other would have a Brown Sugar and Butter base. Both were amazing!

Our Two Casserole Dishes, and our Mixing Bowl and Whisk

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For the Caramel based recipe, simply spread a good amount of Caramel Sauce onto the base of your casserole dish as shown. You just want to coat the bottom.

For the Brown Sugar version, simply add your butter then the Brown Sugar to the casserole dish and place it in a 350’F oven for about 5 min. just long enough to melt the butter.

Like So….

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While that is happening, add your Cream Cheese to a medium sized bowl.

Then add your Orange Jezebel Sauce… you can add a little or a lot!

It’s up to you!

Mix the ingredients well using a rubber spatula.

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Now that the Brown Sugar and Butter have melted nicely, remove it from the oven and set it aside.

Turn off your oven for now.

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Here are both casserole dishes ready to be filled.

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Slice your crusty bread into ¾ to 1-inch slices as shown.

Using your spatula, spread some of your Cream Cheese and Orange Jezebel mixture between the two slices of bread, basically making a sandwich as shown.

Continue to do this with all the bread slices.

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Gordon Goofing Off! 🙂

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Making the Jezebel Sandwiches…

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Then slice the sandwiches on the diagonal as shown.

Doing this will spread the sandwiches out so they reach the sides of the casserole dish.

Place your cut Cream Cheese sandwiches into the casserole dish as shown..

You want to place them cut size down.

Fill the casserole dish with as many slices as you can.

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For The Next One…

Here is a great picture of the bread we used!

Slice it the same way you did the first one.

Here you can see the Caramel based Strata.

Make your Cream Cheese sandwiches as you did previously…

Placing them cut sized down onto the Caramel, as shown.

Be sure to fill in all the spaces and gaps.

Both are Resting and Ready for the Oven

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The Egg Mixture

Here is a great picture of the next set of ingredients you will need.

Add your eggs to a medium sized bowl.

Tip: Crack your eggs on a flat surface, this will prevent eggshells from being forced into your egg if you use the pointed side of a bowl.

Whisk the eggs until combined.

Now, add your Vanilla Extract…

Then your Ground Cinnamon.

Whisk the ingredients again.

Now add your Milk and whisk once more.

Here you have basically made a common base for making French Toast!

I thought some Dried Orange Peel would be nice as it has a concentrated flavor.

Whisk the ingredients one last time.

Pour your wet mixture evenly into both casserole dishes.

Let them sit for about 10 minutes or until the bread absorbs all the milk and other ingredients.

Turn your oven to 350’F and bake your Strata’s for about 30 min. or until the milk and egg mixture are solid. Meaning, there is little to no liquid in the bottom of the casserole dish.

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When fully baked, brush on more of your amazing Orange Jezebel Sauce to the top of the Strata’s.

A Beautiful Close-Up!

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Here we will segment a Naval Orange.

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Begin by slicing off both ends of the Orange,

then slice away the orange peel using a curving motion to your slice.

Continue to remove the white pith of the orange.

Then slice between the segments to segment the orange slices.

Simply follow the thin white lines of the orange with your knife to the center.

Garnish with your orange segments as shown.

Almost time to plate the Strata!

Pictured is an old-fashioned way to remove the zest of your orange.

Add some of your Fresh Orange Zest to the top of the Strata’s.

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Looking great!

You could also add a sprinkling of Powdered Sugar here if you like!

Remove a good section of the Strata and place it on your plate, add some more of the amazing Orange Jezebel Sauce and some nicely cooked Bacon. The saltiness of the bacon goes well with this dish.

There you have it…. Time to dig in!

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Orange Jezebel Cocktail Sausages

This is an easy and delicious recipe.

It’s just 2 ingredients:

Cocktail Sausages

and,

My Orange Jezebel Sauce

My Orange Jezebel and 4 Packs of Cocktail Sausages

You may use any sausages that you like. These are perfect for this recipe. They are Hillshire Farm Lit’l Smokies. I first drain them into a colander to remove any excess liquid.

Because I’m making 4 packs of the sausages, I am placing 2 packs of sausages in each baggie, using about 1 jar per bag.

I start marinating these about 2-3 days before I will be cooking them. Just place them in some kind of plastic container in your fridge just in case the bag may leak. You just want to massage them around in the bag to make sure they are covered with the sauce.

When I am ready to cook them, I dump the entire bags of sausages into a colander to drain, then I place them into an un-greased casserole dish. I do not rinse them!

I then open up a new jar of my Orange Jezebel and add that to the sausages, making sure they are coated nicely with the sauce.

I then just stir them together…

…and then I place them into a 400F oven for about 35-40 minutes.

I do take them out after about 20 minutes or so just to stir them around.

You know they are done when they plump up.

I also love some of the charring as that is the sausages caramelizing.

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Orange Jezebel Sandwiches

Here are the completed sandwiches… and they were all really good!

Why not serve some other Orange things to go with the sandwich?

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Ingredients:

Bread Slices of your choice

Orange Jezebel – See Recipe Above

Provolone and Baby Swiss cheese slices

Cuban Style Mustard

Orange Bell Pepper – Sliced

Sweet Honey Ham – Cracker Barrel Brand

Deli Turkey Slices

Turkey Pastrami

Red Pepper Relish

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Start by heating a large sauté pan to medium heat, then spread some of the Orange Jezebel over one side of each slice of bread.

Place the bread, Jezebel side down into the sauté pan.

No butter is needed as this is a non-stick pan.

Cook the bread so that the Jezebel sauce is slightly browned and very sticky. This will take a few minutes. Then flip the bread over and brown the other side.

Here you can see the bread is nicely browned. Place the Jezebel side of the bread on the outside of the sandwich. This will make them “Finger Lickin’ Good”… I know that phrase was already taken, but it applies to this as well.

Spread a little more of the Jezebel Sauce over one side of the bread for good measure.

Then add your Mustard to the other side as shown.

Slice your Bell Pepper as shown producing nice wide slices.

One of our Bell Peppers was Pregnant with TWINS! 🙂

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Now add some Sweet Honey Ham slices.

Then add your Baby Swiss Cheese.

Here is the Red Pepper Relish we used… it provided some nice sweet heat.

Spread the Red Pepper Relish on top of the cheese.

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Close the sandwich and slice!

Nice!

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Now for another variation…Spread your Orange Jezebel over both slices of bread and place the Jezebel side down in the sauté pan as you did previously.

Cook until slightly browned.

As I was waiting, I placed some Cuban Mustard and Orange Jezebel on the other side of the bread.

Now add your Provolone and Bell Pepper slices.

Then I am adding some of our leftover Turkey.

The Turkey Pastrami and Red Pepper Relish goes on next.

Close up the sandwich and cook for another minute or two, just until the bread is nicely browned as shown.

Remove from the pan…

Slice diagonally as shown for a great presentation.

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You can also use your Toaster:

Toast the bread as shown.

Place the toasted bread on a plate…

Then add your Orange Jezebel and Cuban Mustard to the inside of the sandwich.

Now add your Bell Pepper, Baby Swiss, and Turkey Pastrami…

Then add your Red Pepper Relish, a slice or two of the Sweet Honey Ham, Provolone Cheese, and some Black Pepper.

Join the sandwich together and slice on the diagonal!

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Excellent Lunch, or Light Dinner

A Great Saturday Sandwich!

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Here you have three great sandwiches each with their own distinct flavors.

Julie and I hope you enjoy them as much as we did!

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Leftover Spatchcock Turkey

Using the leftover meat, we made pressed sandwiches using Julie’s Florida Jezebel Sauce… absolutely delicious!

To start, use some good crusty bread.

These were perfect in size and thickness.

I love Swiss Cheese so we shredded a good amount of it.

I love to use our cast iron skillets as they hold the heat well and are great for frying. I placed about 1 Tbsp. of olive oil into the pan and spread it around using a paper towel and turned up the temperature to medium.