Name: 4 Nogada Recipes
Prep time: 5 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup almonds, peeled, for the almond nogada; 1 1/2 cups almond milk, for the almond nogada; 1/2 cups white wine, for the almond nogada; 2 tablespoons sugar, for the almond nogada; 1/4 tablespoons white pepper, for the almond nogada; salt, for the almond nogada; 1 cup pecans, for the pecan nogada; 1 cup milk, for the pecan nogada; 1/4 cups cream cheese, for the pecan nogada; 1/4 cups sherry, for the pecan nogada; 1 tablespoon sugar, for the pecan nogada; pepper, for the pecan nogada; salt, for the pecan nogada; 1 cup requesón, for the light nogada; 1/2 cups walnuts, for the light nogada; 1 cup low-fat milk, for the light nogada; 1/4 cups white wine, for the light nogada; salt, for the light nogada; pepper, for the light nogada; 1 cup walnuts, for the traditional nogada; 1 cup milk, for the traditional nogada; 1/2 cups sour cream, for the traditional nogada; 1/2 cups goat cheese, for the traditional nogada; 2 tablespoons sugar, for the traditional nogada; 3 tablespoons sherry, for the traditional nogada; almonds, halved, for decoration; pomegranate, for decoration; parsley, for decoration; pecans, chopped, for decoration

Preparation

5 mins

Low

For the almond nogada, blend the almonds with the milk, white wine, sugar, and white pepper; season with salt. Serve over a stuffed chili with vegetables. Garnish with almonds, pomegranate, and parsley. For the pecan nogada, blend the pecans with the milk, cream cheese, sherry, and sugar; season with salt and pepper. Serve over a battered chili stuffed with meat. Garnish with chopped pecans, pomegranate, and parsley.