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Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote , which is where the term "kompot" originates from.
Products without kosher certification requirements are foods, drinks, and food products that do not require kosher certification or a hechsher to be considered kosher. Products that are kosher without a hechsher may nonetheless need a hechsher during Passover .
Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus , meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a ...
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
Since the 1830s, when Chicago enjoyed a brief period of importance as a local milling center for spring wheat, the city has long been a center for the conversion of raw farm products into edible goods. [2] Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and ...
The most important tradition of Passover is the Seder meal. As Rachel Scheinerman, the editor of MyJewishLearning.com , explains, it’s common to have two Seders.