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Mom
Demystifies
Lemon Zest,
Horseradish,
Mustard,
Paprika
& Other
Odd Ingredients
With
Emergency Recipe Substitutions
During holiday season cooks are more
likely to make recipes that have
been in the family for ages. But this can also mean needing an
ingredient you haven't stocked in your kitchen for ages!
Knowing
an ingredients "equivalent" or substitution can save the day. The
ingredients Mom talks about today are mainly used as flavoring in
casseroles, sauces and hot dips, so you have more flexibility in making
substitutions.
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. My brother always
the rebel, used salsa instead of horseradish in his crab dip version.
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 pimentos, sweet red
peppers or minced parsley.
Lemon: 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.
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.
Cooking Tip:
The juice of one lemon
equals about 2-3 tablespoons
Because these ingredients are mainly used to add a hint of sharp
flavoring, feel free to
experiment with different spicy ingredients.
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