It is fun to make recipes that have been in the family for ages and vintage cookbooks are also a great source of hearty recipes. However, this can also mean needing an ingredient you haven’t stocked in your kitchen spice cabinet for ages! Knowing an ingredients “equivalent” or substitution can save the day. Mom demystifies zest, horseradish, mustard and paprika and provides emergency substitutions for these ingredients.
Horseradish: Horseradish gives recipes a kick. It is the secret ingredient in my grandmother’s crab dip. The taste is strong, sometimes described as tangy and hot, sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar and other flavors. 1 tablespoon fresh horseradish equals 2 tablespoons of bottled. Horseradish is also served alongside Prime Rib and other meats. You can also substitute 1 teaspoon of wasabe, or Japanese horseradish or a few drops of hot sauce. Keep in mind these substitutions are much hotter than horseradish so start with small amounts and adjust to taste.
Mustard: Mustard is another ingredient used in casseroles and dips to give recipes a kick. 1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard. You can also start with 1 teaspoon of Dijon mustard and add more, adjusting to taste. Before chilies and peppers arrived from the New World, Europeans used mustard and horseradish to spice up dishes. Try adding a few drops of hot sauce or a dash of chili pepper if you don’t have any mustard.
Paprika: Paprika is made from sweet, mild red peppers and has a light, delicate taste. Its bright red color is also makes it a popular garnish. If your recipe calls for a dash of paprika on top, it is probably there more for coloring than for flavor. My grandmother’s hot dip calls for a sprinkle of paprika after baking. You can substitute a dash of chili powder for color instead. Chili powder has a smokier taste and is stronger so use sparingly. Cayenne pepper is also red, but it is even hotter, so beware. Another option is to decorate the top of your creation with something else, like minced parsley.
Lemon Zest or Citrus Juice: Lemons add zip or tartness to sauces and holiday dips. If your cottage garden is out of lemons at the moment, all is not lost. 1 teaspoon shredded lemon peel (zest) equals 1/2 teaspoon lemon extract or 2 tablespoons lemon juice. The juice of one lemon equals about 2-3 tablespoons. You can also substitute 3/4 cup lime juice for one cup of lemon juice. Or Substitute 1?2 cup vinegar for every cup of lemon juice.
Because these ingredients are mainly used as flavoring, feel free to experiment with different spicy ingredients. For more of Mom’s cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Happy cooking!
Laura Zinkan is a writer in California, she cooks up http://www.MomsRetro.com where you can find retro art and kitchen tips for busy cooks. She also cultivates a gardening site at http://www.theGardenPages.com with plant profiles, growing tips about succulents and native plants. Or drop by the LA blog http://www.angelcityart.blogspot.com to share her unique vision of California.
Copyright 2009 by Laura Zinkan.
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Article Posted: June 2, 2013