Salzburger Nockerln

It has been quite awhile since I have posted a 1000 Thing but Elena and I went to New York for my birthday-went to see the Tina Turner Musical, Moulin Rouge and the 25^th anniversary of Chicago.  We had drinks at Sardis AND had dinner at Wallse. Wallse is a Kurt Gutenbrunner’s Michelin-stared Austrian restaurant in New York.  We had amazing food:  rabbit spaetzle, semolina dumplings, an amazing pear cocktail but the dessert was why we came.  This came to the end of lovely dinner with an Austrian wine called a Zweigelt which is somewhat similar to a Pinot Noir but has some nice differences.  … Our dessert was called  Salzbuger Nockerln.  This is a cross between a dumpling and a meringue and lightly torched, the top takes on the consistency of a roasted marshmallow.  Apparently this is an Austrian staple that I had somehow had missed prior to this evening. Another 1000 thing checked off the list. Another reason to go to Austria (or Wallse).