We all know what a Blue Ribbon or Best in Show means at the County Fair. Well in the world of maple syrup, in the state of New Hampshire, the Carlisle Trophy is the coveted prize. For the second year in a row the Sunday Mountain Maple Farm, in Orford, NH, has received the Carlisle Trophy for New Hampshire’s best maple syrup for the 2012 crop. Analyzed for clarity, taste & purity, Sunday Mountain’s sample came out on top. The Sunday Mountain Maple Farm, a New Hampshire Farm of Distinction, is owned and operated by Paul and Betty Messer. In addition to 200 taps behind his sugar house, he has 3000 taps located on Cube Mountain. He can been seen even in coldest months working on the tubing that delivers the sap to holding tanks. We are very lucky here at Breakfast on the Connecticut to be only a few miles from Sunday Mountain. We use only their syrup at breakfast on our pancakes, waffles, french toast and Apple Cheddar Breakfast Bread Pudding. After you have enjoyed our breakfast why not stop by Sunday Mountain and pick up a container, or two, of their award winning maple syrup. You can’t get any better than maple syrup as a “farm to table” experience.
Archive for the ‘Breakfast & Recipes’ Category
April 6th, 2013 by donnanandersen
November 23rd, 2011 by donnanandersen
On October 13, 2011 the University of Georgia hosted a special event for their meal plan and community guests. It was called “A Sunset Breakfast – Dawn Inspired Dishes Served at Dusk” and was planned to give their students the dining experience of breakfast at Bed and Breakfast establishments throughout the United States. The menu featured 21 recipes from prominent B&B locations including Apple Cheddar Bread Pudding from Breakfast on the Connecticut. My recipe was adapted by the University’s chefs and food production teams in order to serve the 8700 students who dine there daily. The amount of ingredients used was staggering including 13 cases of apples, 317 loaves of bread, 67 gallons of maple syrup, and 181 pounds of cheddar cheese, just to name a few. I am so glad I do not have to fed those numbers on a daily basis and I commend the University of Georgia Food Services team.