During the summer season cooks are more recipes in the family for ages to do. But it can also mean needing an ingredient you have not installed in your kitchen for years! Knowledge ingredient "equivalent" or substitution can save the day. Mom says that the ingredients are mainly used as a flavoring in stews hot sauces, so you have more flexibility in the replacement of production.
Horseradish: Horseradish gives recipes a kick. And 'the secretingredient 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: 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.
For more of Mom's cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Happy cooking!
