Name: Rich Noodle Pudding Baked with Fresh Plums and Nectarines
Yield: Yield: about 10 Servings
Cuisine: United States
Ingredients: 8 ounces medium flat egg noodles (not the twisted spiral kind, which won’t absorb as much of the liquids and flavoring); Salt; ½ cup pure maple syrup or granulated white sugar; 5 to 7 tablespoons light brown sugar, preferably the granulated variety; 2 teaspoons vanilla extract; 3 large eggs; About 2 pounds plums and nectarines, unpeeled (unless the skins are very thick or damaged), cut into quarters or eighths if large; 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus additional butter (or oil) for greasing the pan; 1 cup cottage cheese; 8 ounces cream cheese, cut into bits and softened; 2 cups milk; ¼ cup sour cream; 1 to 1½ teaspoons ground cinnamon

Preparation info

Yield: about
10
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Nabokov, in his brilliant literary study Nikolai Gogol, was describing the Russian notion of poshlust in the excerpt on the following page, but he could just as easily have been writing about the Yiddish ongepotchkeh. Often translated as “overdone,” “gaudy,” or “excessively fussy” (possibly from potchkeh, “to fuss with”), ongepotchkeh is what happens when those desperately seeking elegance collide with their own innate bad taste.

My all-time favorite Yiddish word—just