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 25th 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).