In traditional French cooking, the term compoter means to cook something gently until it breaks down and reduces into a babyfood-like purée. A compote can be made from cooked fresh or dried fruit. The word compote can also refer to game-based dishes that are cooked in a roux over low heat with bacon and onions until the flesh breaks down. In addition to fruit, peppers and onions are often cooked slowly to make a compote that is served alongside meat, omelettes or spread on toast.
To make a fruit compote, whole or chopped fruit can be soaked first in water and/or alcohol like rum or kirsch or tea to infuse it with flavor, then gently poached in sugar and water until tender. More delicate fruits like fresh figs may also be cooked quickly at high heat to make a compote. Poached pears are a form of compote. Stone fruits such as cherries, apricots and plums hold their shape when cooked this way. Making a compote is a good way to rescue not-quite-ripe fruit that doesn't taste sweet enough to eat raw.
A compote can be flavored with vanilla, cinnamon, cloves, or other spices. You can serve it plain or with whipped cream, warm or chilled. Fruit compote can also be used to fill tarts or turnovers, especially when using fruit such as apples or rhubarb that tends to break down into more of a purée when cooked. (That's right, applesauce is a compote.)
Greek yogurt is a thicker, creamier version of the regular variety. It's thicker and creamier because it has been strained of its whey.
In Greece, yogurt is usually made with sheep's or goat's milk. Although there are "lite" versions available, Greek yogurt generally refers to the full-fat variety, the fat contributing to its rich taste.
Greek yogurt's velvety texture has won it fans in the United States in recent years. But if you can't find Greek-style yogurt, you can always make your own. Line a fine-sieved colander with cheesecloth or paper towels, place it over a bowl and allow the whey to drain off in the refrigerator. For small amounts, a cone-shaped coffee filter works well.
Strained yogurt is a healthier cream-cheese substitute -- lightly sweetened, it can be used to frost a carrot cake. Combined with chopped frozen mangoes, litchis or bananas and a splash of light rum, it makes a delicious homemade yogurt.
In Middle Eastern cuisine, strained yogurt is also known as labneh, which is often bathed in olive oil and showered with a spice mix known as Za'atar. It is also used to thicken sauces, mixed in at the last minute (the high fat content prevents curdling). Strained yogurt is the main ingredient in Indian raita and Greek tzatziki, dips made with cucumbers and garlic or spices. Garnished with a dollop of honey, strained yogurt is a popular dessert in Greece, and fit for the gods.
Recipe: Grilled Yogurt-Mint Lamb Kebabs (Cookthink)
Reference: What is Za'atar? (Cookthink)
Reference: What is tzatziki? (Cookthink)
Reference: What is raita? (Cookthink)
