Guardians of Grail

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It is fun to make recipes that have been in the family for ages and vintage cookbooks are also a great source of unique recipes. 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. Mom demystifies zest, horseradish, [link widoczny dla zalogowanych] 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 [link widoczny dla zalogowanych] horseradish equals 2 tablespoons of bottled. Horseradish is also served alongside Prime Rib and other meats. You can [link widoczny dla zalogowanych] 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.
[link widoczny dla zalogowanych] 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 [link widoczny dla zalogowanych] 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 [link widoczny dla zalogowanych] 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 [link widoczny dla zalogowanych] parsley.
Lemon Zest or Citrus Juice: Lemons add a bit of zip or tartness to sauces. 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 [link widoczny dla zalogowanych] 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 . Happy cooking!
AUTHOR For more of Mom's cooking tips and apron humor visit her on the web [link widoczny dla zalogowanych] at . She also [link widoczny dla zalogowanych] cultivates a gardening website at with plant profiles, growing tips and lore about succulents and California native plants. Copyright [link widoczny dla zalogowanych] 2008 by Laura Zinkan. This article may be reprinted as long as author credit is given with [link widoczny dla zalogowanych] website. All rights reserved.

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