Announcing Sugar High Fridays - Fruit & Nut

Ok, Summer is here, and so is the time to whip up some cool and refreshing desserts! This month, Fun and Food is proud to host the SHF June 2009, with the theme of "Fruit & Nut" Sugar High Fridays, or SHF, was started by Jennifer a long time ago, and has been passing through hosts and roundups for some wonderful sweet delicacies. Fran just finished posting about the Gluten-free SHF Roundup, and now its my turn! This time, I ask you to get creative with your summer fruits, combine them with nuts, and whip up something equally delicious, then send it right over. But first things first, so take a moment to check out some basic rules:

Rules for Participation:

1. You can make any dessert you want, as long as it contains 1 Fruit and 1 Nut at the least.

2. Send your entries to funandfood@gmail.com with subject line SHF-June, and please include a link back to this announcement or homepage. Please send your entries in English only, or with a link to the page which has English translation on your blog. Re-size your pictures to 200x200px. The deadline for sending in your entries is June 25th 2009.

3. Archived posts are allowed, but only if they are republished during the event period. Also, please limit upto a maximum of 2 entries per blog.

4. The roundup will be posted on the last Friday of June (26th June), so come back and make sure your entry is a part of the mega-roundup.

5. Non-Bloggers are welcome to email me their recipes, and I'll surely include them in the roundup as well.

So what are you waiting for? This one should be simple, and outright fun, for home-cooks and chiseled cooks alike! Beat the Summer heat by making cool desserts, or go for the traditional baked goodies. Whatever you choose, make sure its "High on Sugar" and send it right in! I look forward to all your wonderful entries!

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Eric Nernberg is back at the Union Grill in Pittsburgh!

If you have lived in Pittsburgh for some time, then I'm sure you must have hear of Union Grill, the famous restaurant that owes its charm and eclectic food to Eric Nernberg, the face behind this eatery. Established in 1994, the Union Grill has been inviting food-lovers with variant tastes, catering to their different culinary needs. Well known for large servings of delicious meals made from scratch, the Union Grill has thrived under Chef Jim Dillon. The Half Price Happy Hour, from 6 p.m. to 8 p.m. every day, and the $10 wine list are just a few of the things that have been drawing crowds to this popular Pittsburgh based restaurant.


However, in2003, Eric decided to leave the reigns of the restaurant in the hands of his elite staff, and head East towards Thailand, to try something new. Here he opened up his culinary forte to welcome not just the people of Thailand, but also the US Marines to the advent of good food. His new venture thrived for 6 years, but Eric always missed Union Grill, which was his alma mater, and also his prodigy. SO he decided to pack things up in Thailand for good, and return back to what he loved the most!

Now, Eric Nernberg is back in Pittsburgh, and with his new experience globe-trotting through the east, he aims to expand the food creation at Union Grill. Besides serving what his customers have loved the most, he plans to renovate and expand the Union Grill to appeal to current crowds and to draw even more clientele. If ou are planning to be in Pittsburgh anytime oon, do take a day to stop by the new and improved Union Grill to see what surprises the founder holds in store for you!

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Raspberry Coconut Breakfast Cake

Summer is the season for fresh Berries, and what better way to get the antioxidants into your system than by beginning your weekend with a slice of this delicious Raspberry Coconut Breakfast Cake! Actually, I was tempted by seeing the IHOP commercials about the Strawberry Festival that's going on, but it looked like way too many calories to indulge in. So to satisfy my sweet tooth, I thought of baking something that's not too unhealthy, and can pacify my cravings too. Thus was born this Raspberry Breakfast Cake - baked with fresh raspberries, almonds, coconut, a bit of vanilla, and coconut milk, it is a perfect way to enjoy a summer morning with a cup of hot coffee, as you plan how to spend the weekend with your family. Off this goes to Meeta's Mingle, celebrating Spring Cakes this season.

Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 eggs
1 tsp vanilla
pinch of salt
1/2 cup unsalted butter, softened
1-3/4 cup sugar
1 cup coconut milk
1/2 cup sweetened flaked coconut
1/4 cup slivered almonds (optional)
3/4 cup chopped or whole raspberries

Method
Lightly coat a 10-11 inch round cake pan or a regular Loaf pan with cooking spray, and set aside. Preheat the oven to 350 degrees.

Sift the flour, salt, baking powder and baking soda in a small bowl. Set aside. Mix the coconut flakes with the coconut milk and vanilla essence, whisk and set aside.

Cream the butter and sugar over medium speed until well combined. With the mixer still on medium speed, slowly add the eggs, one at a time, until completely incorporated. You can even do this by hand, making sure you beat well after addition of each egg, so the mixture becomes light and fluffy.

Now add the coconut milk mixture, followed by the flour mixture, beating slowly after each addition so that the batter becomes white and fluffy. Finally fold in the raspberries and slivered almonds.

Pour the batter evenly in the prepared cake pan, and Bake at 350 degrees for 20 - 25 minutes or until the center springs back when lightly pressed. Remove from the pan and allow to cool completely, before attempting to slice the cake.

Serve a wedge with coffee for breakfast. For a more indulgent dessert, cover the cake with white buttercream frosting and garnish with more fresh raspberries.

Related Recipes
Raspberry Swiss Roll Cake
Mango Cake with Streusel Topping
Cranberry Orange Bread

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