Sugarmomma’s Maple wins the 2023 Carlisle Award

The Lawrence A. Carlisle Memorial was awarded to the best NH maple syrup in 2023!

This award is presented annually by the NH Maple Producers Association for excellence in production of maple syrup. Any NHMPA member can enter, and participation from novice to advanced sugarmakers is encouraged.

Commonly referred to as the Carlisle Award, the award is named for Lawrence A. Carlisle, a commissioner of Agriculture in the 1920s and 1930s, devoted to the development of the maple industry in New Hampshire and best known for introducing the maple grading system.

In a field of 9 competitors, Nick Locke from Sugarmomma’s Maple Farm took home the Carlisle Award.

5th place: James Gove, Will-A-Way Maples

4th place: Charlie Hunt, Hunt’s Sugar House, LLC

3rd place: Shawn Atkins, Atkins Family Sugarhouse

2nd place: Jeff Babel, Babel’s Sugar Shack

1st place Winner: Nick Locke, Sugarmomma’s Maple

 

New Hampshire Maple Producers Association now offers a wonderful opportunity for you to support your favorite, all-natural sweet treat!  

For $20 you can now help foster the NHMPA mission of support for your favorite producer(s) in the production, promotion and use of the highest quality maple products, AND stay abreast of industry happenings by receiving the association newsletter, The Gathering Tank, which addresses  items of interest, educational and scientific production articles, contest winners, important dates and much more within the maple world here in beautiful New Hampshire.
Simply print the form from the link below, include all pertinent information and return with your payment to the address at the bottom of the form.  We will issue your Maple Supporter membership card once this is received. Click here for the Membership Form
Thank you for supporting the NH Maple Producers Association!  It is so “sweet” of you.
(This is a non-voting membership level)

2023 Application for Membership

When you become a member of the NH Maple Producers Association, you’re joining with sugar makers across the state to celebrate NH’s proud maple tradition. Benefits of being a NHMPA member include, but are not limited to: A listing for your sugarhouse on the NHMPA website; free publicity for NH Maple Month & Weekend; Semi-annual NHMPA newsletter, The Gathering Tank; Quarterly issues of The Maple Syrup Digest; Opportunity to enter the Carlisle Award; Opportunity to purchase NHMPA membership signs, jugs, posters, cookbooks and clothing.

Become a member today!

Not a maple producer, but want to be involved?  New this year is the Maple Supporter membership!

Click here for the membership form!

Maple-Walnut Cheesecake

Maple-Walnut Cheesecake

Photograph by Kana Okada

INGREDIENTS

INSTRUCTIONS

  1. Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
  2. Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
  3. Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.

Orange-Maple Butternut Squash Mash

Orange-Maple Butternut Squash Mash

Photo from Food Network

Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.

INGREDIENTS

INSTRUCTIONS

  1. Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
  2. Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
  3. Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
  4. Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

Copyright 2014 Television Food Network, G.P. All rights reserved.

FIND THE RECIPE ON Food Network.