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Food & Drink

‘Bring Us Some Figgy Pudding’

Often called “plum pudding”—despite the fact that it contains no plums whatsoever—steamed pudding was first recorded as “Christmas Pudding” in 1858 and later popularized in the carol “We Wish You a Merry Christmas.”

The name is probably derived from the substitution of raisins for dried plums as an ingredient in pies during medieval times. In the 16thand 17thcenturies, dishes made with raisins retained the term “plum,” and in the Victorian era, Christmas plum puddings became a well-loved dessert.

Curiously, plum pudding was a latecomer to Ireland, but it caught on quickly and replaced its plainer boiled pudding cousins; to this day it’s one of the most traditional of all Christmas dishes. Not to be confused with fruitcake, it’s actually more like a dense spice cake, and this recipe uses butter rather than the traditional suet.

Serve it warm with Brandy Hard Sauce. You’ll find more holiday recipes in my cookbook Christmas Flavors of Ireland; signed copies available on www.irishcook.com

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Food & Drink

Giving Thanks for Irish Cheese

If you’re still looking to add an Irish “touch” to your American Thanksgiving meal, look no further than this delicious starter featuring Cashel Blue, Ireland’s first (and most delicious) blue cheese. This recipe comes from award-winning chef Kevin Dundon, proprietor of Dunbrody House in County Wexford, and is part of a collection of Cashel Blue recipes from Kerrygold, who now imports the cheese.

You’ll find other recipes featuring this cheese in my cookbook Favorite Flavors of Ireland; signed copies available at www.irishcook.com

WILD MUSHROOM-BLUE CHEESE TOASTIES

SERVES 6

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Food & Drink

Poach Pears for Lovely Seasonal Dessert

Pears are one of the world’s most ancient cultivated fruits. There are over 3,000 known pear varieties grown around the world in temperate zones (peak season is July through January), each with a distinctive character, texture, and flavor.

The most popular and recognizable pears are the yellow Bartlett, with a true pear shape, followed by the elegant, egg-shaped Anjou, (also called d’Anjou), the graceful Bosc, pudgy Comice, and tiniest Forelle.

Pears poached in red wine or Port make an elegant-but-simple dessert, but this sweeter method of poaching in white wine is a pleasant alternative.

Serve the pears with Italian mascarpone, tangy crème fraîche, blue cheese, or lemon curd whipped cream. You’ll find recipes like this in my cookbook Favorite Flavors of Ireland; signed copies available at www.irishcook.com.

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Food & Drink, People

AOH Delco Division Eagles Fund-Raiser Goal: Keep Some Local Families Warm This Winter

The Eagles are squaring off against the Jaguars at Wembley Stadium in London this Sunday. Here’s hoping the Birds warm to the challenge.

If you’re planning on watching the game in Delaware County when it airs at 9:30 a.m., you can catch the game, snag a great breakfast, and help keep some of the county’s neediest stay warm this winter in the process.

The Ancient Order of Hibernians Dennis Kelly Division No. 1 of Havertown is hosting a benefit for their home heating program at Hanrahan’s Irish Pub, 690 Burmont Road in Drexel Hill. Doors open at 8 a.m. There’s no charge to get into the pub, but there is a great breakfast buffet to be had for just $12, which includes your first Mimosa or Bloody Mary. The division gets a cut, which will be devoted to the home heating program, according to organizer and division board member Jim McCusker. Tickets for the buffet can be bought at the door.

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Food & Drink

Almost Time to Celebrate Samhain

The ancient Celtic harvest feast called Samhain (pronounced SAH-win) marks the end of the harvest season and the beginning of winter, the “darker half” of the year. It’s celebrated on October 31-November 1, which is nearly halfway between the autumn equinox and the winter solstice.

It was suggested in the late nineteenth century that it was the “Celtic New Year,” and over time, Samhain and All Saints’/All Souls’ Days merged to create our modern celebration of Halloween.

Several foods are traditionally eaten in Ireland at this time, especially Barmbrack, a yeast fruit bread. According to tradition, hidden in the Halloween Barmbrack were tokens to foretell the future — a ring for the bride-to- be, a thimble for the one who would never marry, and a small piece of cloth indicating the one who would be poor.

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Food & Drink, Music, People, Photos

It’s All About the Lip Sync

Jimmy Fallon, eat your heart out! You may have made lip syncing cool, but last Friday night the Irish Immigration  Center of Philadelphia filled the ballroom of the Paxon Hollow Golf Club in Broomall with its Lip Sync Challenge.  Over 300 people turned out to cheer on the ten acts who performed like the entertainers they were channeling.

And the theme of the night was FUN.

One of the most important missions of the Immigration Center is its work with the seniors in the community,  including a monthly lunch at the Irish Center in Mt. Airy, so it was only fitting that two of the acts, The Jailbirds  and Seniors in Sync, were composed of seniors. Proving age has no season, they brought the house down with  their performances, including interpretations of Johnny Cash’s “Folsom Prison Blues” and Beyonce’s “Single  Ladies.”

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Dance, Food & Drink, Music

Northeast Philly Irish Festival 2015

Organizer Bill Reid kept the rain out and the Irish in, all of them gathered under the big tent behind the Cannstatter Club in Northeast Philadelphia.

Deborah Streeter-Davitt of MacDougall's Irish Victory Cakes

Deborah Streeter-Davitt of MacDougall’s Irish Victory Cakes

Saturday was the first of two days celebrating all things Irish, with a raft of performers, including Deirdre Reilly,the Bogside Rogues, Belfast Connection, The Hooligans and the Fitzpatrick Dancers, plus lots of vendors hawking jewelry, T-shirts, whiskey cakes and scones.

There was a big dance floor in front of the stage, and although there weren’t a lot of dancers, those who stepped up did so with the enthusiasm dancers tend to have in buckets full.

We caught all of the action.

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Food & Drink, People

A Garden Tea Party Fundraiser and a Community Coming Together

Tiernagh & Mia Moore and Meagan & Jenna Diver with Their Cards for Caolan & Conall

Tiernagh & Mia Moore and Meagan & Jenna Diver with their cards for Caolan & Conall

“It’s overwhelming how people just come together in situations like this. Situations that you don’t even think about before they happen.”

These are the words of Fidelma McGroary, and she knows what she’s talking about. Fidelma is one of five Delaware County women who organized last Sunday’s Garden Tea Party to raise money for two strong little boys who are fighting cancer.

Caolan Melaugh, the cousin of Fidelma’s sister-in-law in County Donegal, was diagnosed at four weeks with Neuroblastoma. Now four months old, Caolan is undergoing an 18 month protocol in Ireland to treat his cancer, but the best chance for a successful cure would mean treatment in either the U.S. or Europe. An expensive undertaking, the Caolan Melaugh Fund has been established online, and half of the money raised at Sunday’s Tea Party will be donated to Caolan.

Conall Harvey is much closer to home. The five year old, whose family is part of St. Denis Parish in Havertown and whose great-grandmother was the late Rosabelle Gifford, was diagnosed in March of this year with Acute Lymphoblastic Leukemia.  The Leukemia was discovered when Conall was admitted to the ER with what his parents thought was dehydration from a stomach virus.  But instead of a stomach virus, Conall’s body had gone into septic shock from a bacterial infection that his immune system was too weak to fight off. Doctors amputated both Conall’s legs at the knee and part of his hand to save his life; the other half of the money raised Sunday will go directly to Conall’s family as he undergoes chemotherapy and rehabilitation.

“These are two special little boys,” Fidelma said. “And we decided we weren’t going to let another day go by without doing something to help them. We’ve been talking about giving back and paying it forward for years. I wanted to do something for Caolan, and then we heard about Conall. That’s how it started.

“This could not have happened without Louise Moore, Sharon Doogan, Kathy McGuinness and Colette Gallagher-Mohan. And the people who donated raffle baskets and food and their time. Everybody lifted the phone and said ‘What can I bring?’ And then the word started to spread, that’s the people of the Irish Community.”

Another group that was instrumental in making the Garden Tea Party so successful was their children. “They did all the decor. They did everything, we couldn’t have done it without them,” Fidelma said. “It was important that the kids were a part of this. I wanted them to grow up realizing how blessed they are and to learn to give back. So when they grow up and we’re old and gone, they’ll carry on.”

The special guest of the day was Mairead Comaskey, the Philadelphia Rose of Tralee. Beautiful and gracious, Mairead could usually be found with a trail of young girls in her wake. In addition to judging the best-dressed contests, she happily posed for pictures and shared her sash and crown with the crowd. In a few weeks, Mairead is off to Tralee for the International Rose Pageant, but on Sunday her heart was with Caolan and Conall.

At the time of the fundraiser, Conall Harvey was still recovering at CHOP, but his aunt, Rose Harvey Kurtz, was at the event. “Conall is just a beautiful bright light, a beautiful spirit,” she said. “He’s a fighter. His school dedicated a day to him, and the motto was ‘Conall Strong.’ We do down to visit him to brighten his day, and instead he brightens ours.

“The outpouring of love and faith is keeping us going. There’s something about Conall’s spirit that is bringing out the love and goodness in people. People’s faith is coming back. The positive thing is the strength of the family and friends who are so supportive, and the beautiful people who do beautiful things like this. It’s overwhelming how good people are.”

You can see all the photos from the Garden Tea Party below.

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