Serves: 12

Jeffrey says: "My non-Jewish friends find this sweet noodle dish a bit confusing. When should it be eaten? Is it an entrée or a dessert? Don't worry too much about fitting this dish into a box. It's sweet, rich, and cinnamon-y in all the right ways.

"While noodle kugel has a centuries-old provenance, the rich cheese-and-egg version is supremely North American. It's an almost absurd showcasing of abundance, as in the United States and Canada, cheese, milk, and eggs were available on the cheap. We knew we had to include noodle kugel in this book, since it's one of those recipes that defines both of our American Jewish childhoods, especially Sunday brunches and Yom Kippur fast breaking. In our recipe (adapted from one in Jayne Cohen's Jewish Holiday Cooking, the plums add a tartness and sweetness that complement the creamy kugel and give this classic an elegant flourish.

"If planning to serve it for a party or a brunch, prepare the dish up to a day in advance and refrigerate, then bake it right before your guests arrive."

Method

Topics:

Pasta and rice recipes

kugel

Ingredients

Name: Sweet lokshen kugel with plums
Yield: 12
Ingredients: 225g egg noodles; 115g unsalted butter, at room temperature, plus more for greasing the pan; 225g cottage cheese; 225g cream cheese at room temperature; 480ml whole milk; 60ml sour cream; 3 large eggs; 120ml pure maple syrup or granulated sugar; 2 tsp pure vanilla extract; About 700g plums, pitted and sliced; 1 tsp ground cinnamon; 6 tbsp light brown sugar

225g egg noodles
115g unsalted butter, at room temperature, plus more for greasing the pan
225g cottage cheese
225g cream cheese at room temperature
480ml whole milk
60ml sour cream
3 large eggs
120ml pure maple syrup or granulated sugar
2 tsp pure vanilla extract
About 700g plums, pitted and sliced
1 tsp ground cinnamon
6 tbsp light brown sugar