In this episode of Inn the Wild, Laurie and Jason discuss wild flowers, flea markets and artsy events, mid-night awakenings; and as always, questions from guests and listeners. The recipe of the week is Vanilla Meringues.

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VANILLA MERINGUES

Prep Time: 30 minutes

Servings: 30

Ingredients:

• 1 1/4 c sugar
• 1 tsp cornstarch
• 1 tsp vanilla
• 1 tsp white vinegar
• 2 egg whites
• 5 tbsp + 1 tsp boiling water

Steps:

1. Before beginning, make sure all equipment and utensils are completely clean and grease free as it can prevent the meringues from baking correctly.

2. Place all ingredients in the bowl of an electric mixer and beat at high speed for 15 minutes.

3. After 15 minutes, put a star tip in a pastry bag, fill with the meringue and pipe in a circular motion to create rosettes.

4. Bake in a 300 degree oven for 30 minutes. Transfer to a rack to cool. They will be very fragile after they are baked.

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about local beach activities, new flavors at the inn; and as always, questions from guests and listeners. The recipe of the week is Raspberry Jam.

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RASPBERRY JAM (by SURE-JELL)

Prep Time: 15 minutes

Total Time: 60-90 minutes

Ingredients:

• 5 cups Prepared Berries
• 7 cups Sugar
• 1 box SURE-JELL Fruit Pectin
• 1/2 tsp Butter

Steps:

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

2. Stem and crush raspberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 8-qt. saucepot.

3. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Sugar Surf

Iggy's Bread

Snarky Tea

The Chatham Cut

Encore

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We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason share thoughts on the best ice cream, 4th of July celebrations; and as always, questions from guests and listeners. The recipe of the week is Chocolate Ganache Filled ChocolateThumbprints.

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RECIPE

Thumbprints

• ½ c butter, room temperature
• 1 c brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla
• 1 ½ c flour
• ½ c unsweetened cocoa powder
• ½ tsp sea salt
• ½ tsp baking powder
• 1/3 c heavy cream
• 2/3 c chocolate chips
• 1 tsp espresso powder

Ganache

• ½ c heavy cream
• mini chocolate chips

Directions:

1. Cream butter and brown sugar until fluffy. Add the egg, egg yolk and vanilla and mix. Stir in flour, cocoa, salt and baking powder until combined.
2. Using a small ice cream scoop, scoop dough and then roll in your hands until you have round balls. Place on a parchment lined sheet pan and indent each with a floured thumb. Chill in the freezer for 30 minutes. When ready to bake, preheat oven to 350 degrees.
3. Bake the frozen cookies for 8-10 minutes. Upon taking them out of the oven, re-indent the centers and let cool.
4. To make the ganache, put the heavy cream in a microwave safe bowl and microwave for 30-40 seconds or until cream is hot but not boiling. Immediately add enough chocolate chips to cover the heavy cream and let sit for 2 minutes. Stir the chips until they are melted and fully combined.
5. Fill each center of the cookies with ganache.

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We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss our sunset sail with our team, influencers, and as always, questions from guests and listeners. The recipe of the week is Spinach Cheddar Quiche.

Spinach Cheddar Quiche

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 8

Ingredients:

• 1 tbsp butter
• 1/2 c diced shallot
• 4 c fresh baby spinach
• 1 1/2 c sharp cheddar
• 4 eggs
• 2 c half & half
• 1 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper

Steps:

1. Preheat oven to 375 degrees.
2. Sauté the shallot with butter until it's soft and translucent. Remove from heat and add spinach. Stir until spinach is softened.
3. Add shallot and spinach to the bottom of the pie crust. Sprinkle with cheddar cheese.
4. In a bowl, beat the eggs and then add half & half, salt, pepper, and cayenne. Whisk to fully combine and pour over cheddar.
5. Bake at 375 degrees for 20 minutes and then lower oven to 350 and bake for another 30 minutes or until the center of the quiche is firm and a knife inserted into the middle comes out clean.

The Sweetish Fish

DiningBoston (instagram)

Down Cape Charters & Boat Rentals

Navillus Bar & Grill

We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason talk about finding Swedish Candy on the Cape and delectable pastries in Brewster; and as always, questions from guests and listeners. The recipe of the week is Strawberry Scones.

Strawberry Scones

Prep Time: 20 minutes

Servings: 15-18 scones

Ingredients:

• 3 c flour
• 1/3 c sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 12 tbsp cold butter, grated
• 1 c buttermilk
• 1 1/2 c fresh strawberries, halved and quartered

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder and baking soda. Mix butter in with fingers until well combined and the smallest piece of butter is the size of a pea.
3. Mix the strawberries into the dry mixture. Pour in buttermilk and fold ingredients until just incorporated.
4. Using a large ice cream scoop, scoop dough onto baking sheet and baking for 12-15 minutes or until edge start to brown.
5. Serve with lemon curd.

We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason discuss Falmouth, Farmers Markets, and questions from guests and listeners. The recipe of the week is Lemon Raspberry Ricotta Pancakes.

Lemon Raspberry Ricotta Pancakes

Prep Time: 15 minutes

Servings: 10-12 pancakes

Ingredients:

• 1 3/4 cups Flour
• 1 tbsp Baking Powder
• 3 tbsp Sugar
• 1/4 tsp Salt
• 2 Eggs
• 1 Lemon zested (2-3 drops of lemon essential oil can be substituted)
• 2 tbsp Canola Oil
• 1/2 cup Ricotta Cheese
• 1 cup Whole Milk
• 1 tsp Vanilla Extract
• 1 cup Fresh Raspberries

Directions:

1. Preheat a griddle or flat-top to 325
2. In a bowl, whisk together the dry ingredients: flour, baking powder, sugar and salt
3. In a second bowl, whisk together the eggs, lemon zest, oil, ricotta, whole milk and vanilla until combined
4. Add the wet ingredients to the dry and stir to combine
5. Fold in the raspberries
6. Spray griddle with non-stick canola oil spray
7. Pour 1/4 cup of batter onto the griddle. Cook for 3-5 minutes until bubbles have formed and edges have begun to dry
8. Flip the pancakes and cook an additional 2-3 minutes

We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason chat about recent restaurant visits and openings, a Provincetown sunset tour, and questions from guests and listeners. The recipe of the week is Creme Brûlée French Toast.

Creme Brûlée French Toast

Prep Time: 15 minutes

Chill Time: overnight

Servings: 8

Ingredients:

• 1/2 cup Unsalted Butter
• 1 cup Packed Brown Sugar
• 2 tbsp Corn Syrup
• 10 Croissants
• 6 Eggs
• 1 1/2 cups Half & Half
• 1 tsp Vanilla
• 1 Orange (to zest)
• 1/8 tsp Salt

1. In a small saucepan, melt butter over medium heat
2. Mix in brown sugar and corn syrup until dissolved
3. Pour mixture into a 9 x 13 glass baking dish
4. Cube croissants and layer over the sugar mixture
5. Whisk together the eggs, half & half, vanilla, salt and zest of the orange
6. Pour egg mixture over the croissants
7. Cover and let set in the fridge overnight
8. Bake at 350 for 35 minutes, until the sugar mixture is bubbling up the sides of the dish
9. Cut into portions, serving upside-down so that the sugar mixture is on top

We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

In this episode of Inn the Wild, Laurie and Jason are back from a few days off to discuss beeps in the night, outdoor dining on Cape Cod, June's upcoming activities, and questions from guests and listeners. The recipe of the week is Half Moons.

Half Moons

Prep Time: 10 minutes

Chill Time: 30 minutes

Servings: 36

Cookie Ingredients

• 1 box of vanilla cake mix
• 1 stick of butter, softened
• 3 egg whites
• ¼ cup Greek vanilla bean yogurt

Icing Ingredients

• 3 c powdered sugar
• 3 tbsp milk
• 1 tbsp corn syrup
• 1 tsp vanilla
• 2 tbsp cocoa powder

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment.
3. In a medium bowl, combine all four cookie ingredients and mix with an electric mixer until just combined.
4. Using a small ice cream scoop, scoop batter onto baking sheets and place in refrigerator for 30 minutes to chill.
5. Bake cookies for 11-13 minutes or until edges begin to brown.
6. Remove from oven and allow to cool before icing.
7. Combine all icing ingredients except for cocoa powder. Turn the cookies over to spread icing on the flat bottoms. With a knife or spatula, spread icing on half of each cookie. Once done, add the cocoa powder to the icing bowl and mix to create chocolate icing which will be spread on the second half of each cookie.

Boston Magazine - Amazing Restaurant Patios for Outdoor Dining on Cape Cod

We'd love to hear from you!

Email us at innthewild@captainfreemaninn.com

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay