TASTY TRIX

Good Morning! I am STILL hungry

For this installment of almost Wordless Wednesday, I complete my two-part tale of gluttony and feasting across the glorious city of Vienna. On our second (and last) full day here - and our last full day of vacation - we were determined to leave nothing uneaten.

Particularly tiny sandwiches.

While I don't believe that liptauer cheese is widely recognized as a cheese of champions, I thought it was a fitting moniker here, as I have chosen this recipe to accompany the announcement of my pumpkin seed oil giveaway winner, which I'll announce at the end of this post. (Even if you don't read the whole thing, I have to at least compel you to scroll through the entire post to find out the winner,  now don't I?)

This also happens to be a  dish that I served at Poppa Trix's birthday dinner  alongside the gnocchi baked in pumpkin cream.  The dinner, as you may recall,  was intended as a recreation of our heuriger meals in Vienna. Truth be told, Poppa and I had never even heard of liptauer until we tasted it, not at the upscale Weinhof Wieninger, but at the rather more homey Kierlinger heuriger, where it was reputed to be something of a specialty.

Regular readers of this blog may recall that last year I promised to share the recipe for the luscious Viennese gnocchi baked in pumpkin cream that I got from Chef Mike of Weinhof Wieninger, an upscale heuriger located in Stammersdorf.  I also promised to share with you his secret to a perfectly pillow-y potato gnochhi. And so, prompted by Poppa Trix's birthday, for which I cooked up a recreation of our heuriger feast, I am now finally making good on my promise.

If you're following along at home, you may recall that in my post describing my wine-soaked visit to the Wieninger Heuriger in Vienna,  I promised to share one of the recipes that Chef Mike generously gave me. You remember Chef Mike (Miriam, this gratuitous shot is for you):
Now, you might think that "pumpkin seed cream" sounds a little heavy,  but this dish is actually quite light. (In fact, even his baked gnocchi in pumpkin cream is much lighter than you would think it would be, thanks to a little secret he divulged to me. But that's another post!)