Click on the image below to start your St. Patrick's Day Virtual Experience

BE A PART OF THE EXPERIENCE

As we prepare for a very different St. Patrick’s Day celebration this year, our work continues in the community. We continue to stock local food pantries, we feed over 200 families during the Thanksgiving season, and award thousands of dollars in scholarships to students, including five local high school’s special education programs. While the pandemic has altered most of our fundraising channels, the community still needs our help, and we need your help. If you would like to help us continue our mission long after this event, we are always eager for ambitious men and women to join our organization. Please, use the PayPal button above to donate to this noble cause and be a part of something great. All donations go through our 501c3 arm Taispean Charities.

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FÀILTE! WELCOME!

Join Kate Deegan, Kiera McCourt and the wonderful Ladies of Ancient Order of Hibernians (LAOH).

The LAOH is a sisterhood of Irish-American Catholic women dedicated to charitable works and promoting our culture and heritage. Friendship, Unity and Christian Charity is our motto. There are many ways we do the good work of the Order, serve the community and enjoy the company of our fellow Hibernians. If interested in joining us, send an email to laoh.huntington@gmail.com.

RECIPES:


IRISH COFFEE

Mary/Marie Challenge

Stir in a substantial cup

  • Irish whiskey (1.5 ounces)
  • Brown sugar (about 1/2 ounce)
  • Brewed coffee (hot)
  • Mary – Float homemade whipped cream on top
  • Marie – Float canned whipped cream on top
  • Decorate with Créme de Menthe

IRISH SODA BREAD

MRS. LEARY’s “Secret Family Recipe”

Ingredients:

  • 4 Cups Flour
  • .5 Cup Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Tablespoons butter (softened)
  • 1 Large Egg
  • 1 to 1.5 cups Butter Milk (start with a cup add if needed)
  • 1 Cup Sour Cream
  • 1 Cup Raisins

Instructions:

  • Preheat oven to 350 degrees. Grease cast iron pan or nine-inch pie pan (or use parchment paper on cooking sheet). Set aside.
  • In large bowl whisk together flour, sugar, salt, baking powder, baking soda. Add softened butter. Blend together by hand until you have a coarse crumble and there are no large clumps of butter. Set aside.
  • In medium bowl, add egg and gently whisk. Add 1 cup of butter milk and cup of sour cream. Blend together well.
  • In a small bowl, dust raisins with a teaspoon of flour (this helps to keep raisins from sinking to the bottom of loaf as it cooks)
  • Add wet ingredients to dry. Using wooden spoon gently blend ingredients together. When dough is almost completely blended - add raisins. If mixture seems too dry, add some more buttermilk. Dough will be raggy and moist when done being mixed.
  • Place dough into prepared pan or on baking sheet. Dust with flour so you can pat dough into round loaf shape. With a sharp knife make a cross on top of the dough. Bake on rack in center of oven for about 50 to 60 minutes. Test with toothpick to see if done (toothpick should come out clean).
  • Cool on wire rack.