Bruxie: Green Eggs and Ham

Picky eaters meet their match,

“Waffles? Yay!” But here’s the catch…

These Belgian grids are gateway cakes!

Palate benders! Dessert fakes!

Not all sweet, but still they’ll eat,

When modern meets a classic treat.

We do so like them, topped with lox,

and pole-caught tuna from the docks.

Gruyere, Swiss and cheese of goat,

We’d eat on land or on a boat.

“Fold in half, Kid. Drop the fork.”

Cider slaw meets pink-pulled pork.

“Mushrooms, mom? Crimini’s sake!”

But soon…another bite they’ll take…

“Prosciutto! Chives! Arugula!”

Nothing fazes! Shangri-la!

They’ll sip cane soda, fizzy wins.

(Made by local artisans.)

In the end, they’ll rave “Hooray!”

And polish off their crème brulee.

Irvine, Orange, Brea, Huntington Beach | bruxie.com

Irish Soda Bread

After you’ve made the requisite “leprechaun trap”, the kids will count their lucky charms that they can help whip up this tasty (but not sugary) St. Patrick’s Day treat.

Ingredients

7 cups of all-purpose flour
1 ½ cups of granulated sugar
1 ½ teaspoon of salt
6 teaspoons of baking powder
2 teaspoons of baking soda
½ cup of sweet butter
2 eggs
2 cups of whole milk
2 ¼ cups of raisins or currants

Directions

Combine dry ingredients and cut butter into the mixture.
Add eggs and milk together, and mix until the dough is soft.
Gently stir in dried fruit for a few seconds and turn dough onto lightly floured surface.
Lightly flour little hands, and they can form the dough into tennis balls.
Place each round on parchment or a lightly oiled cookie sheet
Score with cross 1/2 inch deep on top of each with a knife.
Bake at 375 degrees for 18 to 20 minutes, or until toothpick comes out clean.

Recipe and photo courtesy Boudin Bakery, with five locations in Costa Mesa, Irvine, Santa Ana and Huntington Beach. boudinbakery.com