In this special episode of Inn the Wild, and in response to many guests' requests, Laurie and Jason review their recent vacation to Italy and cruise to stops in Greece, Croatia, Montenegro and more Italy.

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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 planning your Thanksgiving week on the Cape. The recipe of the week is Cranberry Orange Shortbread Cookies.

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CRANBERRY ORANGE SHORTBREAD COOKIES

• ½ c dried cranberries
• ¾ c sugar, divided
• 2 ½ c flour
• 1 c butter, cold and grated with a cheese grater
• 1 tsp almond extract
• Zest of 1 orange
• 2 tbsp orange juice
• ½ c sugar to coat cookies

Steps:

1. Line a baking sheet with parchment.
2. Combine cranberries and ¼ c sugar in food processor and pulse until cranberries are in smaller pieces. Set aside.
3. Combine flour and remaining sugar in bowl. Add butter and work in with fingers until you have fine crumbs. Stir in extract, cranberries and sugar mixture, orange zest and orange juice.
4. Knead the dough with hands until dough comes together into a ball. Shape dough into a log that is about a 2” diameter. Wrap in plastic and refrigerate for 2 hours.
5. Preheat oven to 325 degrees. Cut slices of cookie dough about ¼” thick. Place sugar in a bowl and coat each cookie slice.
6. Bake for 12-15 minutes and until cookies are just set.

............................................................................................................

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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 Cape Cod's Haunted Tours, Chatham's fall decorations; and as always, questions from guests and listeners. The recipe of the week is Blueberry Stuffed French Toast.

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BLUEBERRY STUFFED FRENCH TOAST

Prep Time: 15 minutes

Servings: 6-8

Ingredients:

• Blueberry Sauce
• 3 cups Fresh Blueberries (divided as 2 cups and 1 cup)
• 1/2 cup Sugar
• 1 cup Water
• 2 tbsp Cornstarch (dissolved in 2 tbsp water)
• 1 tsp Vanilla Extract
• Lemon Cream Cheese Filling
• 8 oz Cream Cheese softened
• 1/2 cup Confectioners Sugar
• 1 Lemon fully zested
• 1 tsp Lemon Juice
• Egg Dredge
• 6 Eggs
• 1 1/2 cups Half & Half
• 2 tbsp Sugar
• 1 tsp Vanilla Extract

• French Toast

• 1 loaf Brioche Bread thickly cut

Steps:

• Blueberry Sauce

1. Add 2 cups of blueberries, sugar and water to saucepan
2. Heat over medium heat until mixture is simmering for 1 minute
3. Stir in dissolved cornstarch
4. Bring to a boil until thickened
5. Remove from heat
6. Stir in remaining cup of blueberries and vanilla extract

• Lemon Cream Cheese Filling

1. In medium bowl, add softened cream cheese, confectioners sugar, lemon zest and lemon juice.
2. Mix with a hand mixer on medium-low speed until well combined

• French Toast

1. Heat griddle to 325-degrees
2. Whisk eggs, sugar, half & half and vanilla extract in a large bowl with a flat bottom
3. Apply non-stick spray or butter to griddle surface
4. Dredge bread through egg mixture and place on griddle
5. When underside of bread is browned, flip the bread
6. Remove from griddle when browned on both sides
7. Spread cream cheese filling on one piece of French Toast
8. Place second piece of French Toast on top of first
9. Ladle blueberry sauce on top
10. Sprinkle with confectioners sugar and serve

Cape Cod's Haunted History Tour (Barnstable)

Provincetown Ghost Tours

Provincetown Ghosts

Sanctum Paranormal (Provincetown)

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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 give some fun insights on this summer, preview fall; and as always, questions from guests and listeners. The recipe of the week is Apple Cider Doughnuts.

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APPLE CIDER DOUGHNUTS

Servings: 12 doughnuts

Total Time: 40 minutes

Doughnut Ingredients

• 2/3 c apple cider
• 2 c flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 3 tbsp butter, melted and cooled
• 2 eggs
• ½ packed brown sugar
• ¼ c sugar

Coating Ingredients

• 3 tbsp butter, melted
• ½ c sugar
• ½ tsp cinnamon

1. Bring cider to a boil. Lower heat to medium and simmer until the liquid has reduced to 1/3 cup. Cool.
2. Preheat oven to 350 degrees. Spray doughnut pan with non-stick spray.
3. Whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside.
4. In another bowl, whisk together butter, eggs, vanilla, both sugars and cider.
5. Add dry ingredients to wet ingredients and combine with spatula.
6. Spoon batter into a piping bag, cut the end off of the bag and pipe batter into doughnut pan, filling each hole halfway.
7. Bake for 9-11 minutes until a toothpick comes out clean. While the doughnuts are cooling, prepare the coating ingredients. Melt butter and mix sugar and cinnamon together.
8. Dip doughnuts in butter and then in sugar mixture.

............................................................................................................

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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 second summer, upcoming fall activities on Cape; and as always, questions from guests and listeners. The recipe of the week is Chocolate Chip Shortbread.

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CHOCOLATE CHIP SHORTBREADS

Prep Time: 15 minutes

Servings: 40 cookies

Ingredients:

• 3 sticks of unsalted butter, softened
• 3/4 c powdered sugar
• 1 tbsp vanilla extract
• 3 c flour
• 2 c mini chocolate chips
• powdered sugar for dusting

Steps:

1. Preheat oven to 375 degrees.
2. Beat butter with mixer until creamy. Add powdered sugar and vanilla and mix until combined.
3. Add flour and mix until all ingredients are well combined.
4. Add chocolate chips and mix on low until combined.
5. Scoop dough using small ice cream scoop. Roll between hands until you have perfect balls. Transfer to baking sheet and bake for 10-12 minutes or until bottoms are very light brown.
6. Sprinkle with powdered sugar before serving.

............................................................................................................

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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 30 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 provide information on the lighthouses and general stores of Cape Cod; and as always, questions from guests and listeners. The recipe of the week is Key Lime Pie.

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KEY LIME PIE

Prep Time: X minutes

Servings:

Ingredients:

• 3 c

Steps:

1 Preheat

The Veranda

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We'd love to hear from you!

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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 late August happenings, a list of Cape Cod's well known and loved one-of-a-kind foods and beverages; and as always, questions from guests and listeners. The recipe of the week is Belgian Waffles.

............................................................................................................

BELGIAN WAFFLES

Prep Time: 10 minutes

Servings: 6

Ingredients:

• 1 ½ cups Flour
• 3 tbsp Brown Sugar, packed
• 1 ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Kosher Salt
• ¾ cup Buttermilk
• ½ cup Crème Fraiche 
• ¼ cup Club Soda
• ¼ cup Butter, unsalted
• 2 Eggs
• 1 tsp Vanilla

Steps:

1. Preheat the waffle iron
2. In a large mixing bowl, mix the dry ingredients together: flour, brown sugar, baking powder, baking soda, kosher salt 
3. In a separate bowl, mix the buttermilk, crème fraiche, club soda, melted butter, eggs and vanilla until well combined
4. Add the combined wet ingredients to the dry ingredients then combine using a whisk in a folding motion until combined
5. Spray the waffle iron with non-stick cooking spray or brush melted butter.
6. Ladle batter onto the waffle iron to cover the bottom, then close the lid. 
7. Bake waffles until they are golden brown. 

Belgian Waffles are best served topped with your favorite toppings of berries, bananas, whipped cream, sliced or chopped nuts, and maple syrup.

Fin

Spinnaker

Eat Cake 4 Breakfast

Lighthouse Keeper's Pantry

The Doghouse

Crisp Flatbread

Chatham Perk

Ben & Bill's Ice Cream Emporium

Smith Family Popcorn

Cobie's

The Ocean House

Chatham Fish Pier

Mattakeese Wharf

............................................................................................................

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 a field guide to ice cream, thinking ahead to the quiet season; and as always, questions from guests and listeners. The recipe of the week is Sweet Crepes.

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SWEET CREPES

Prep Time: 10 minutes

Servings: 20-24 crepes

Ingredients:

• ​ 3 Eggs

• 1 cup Whole Milk
• 1/3 cup Water
• 3 tbsp Unsalted Butter, melted
• 1 cup Flour, sifted
• 1/4 tsp Salt

Steps:

1. Add all ingredients to a deep mixing bowl
2. Whisk vigorously until mixture is smooth like heavy cream. Adjust consistency by adding milk or flour.
3. Heat a lightly oiled 8" omelette pan over medium heat
4. Add 1/4 cup of batter to the pan, swirling around so that batter covers the bottom of the pan
5. When the edges begin to dry, usually after 1 1/2 minutes, flip the crepe
6. Cook on the other side for about 30 seconds. Crepe should slide easily out of the pan.

Serve crepes with fresh berries, chocolate chips, lemon curd, vanilla sauce, jam and/or mascarpone cheese.

Spinnaker

Milanos Italian Kitchen

Cape Cod Cones

............................................................................................................

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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 Brew Run weekend, early fall activities; and as always, questions from guests and listeners. The recipe of the week is Chocolate Glazed Doughnuts.

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CHOCOLATE GLAZED DOUGHNUTS

Prep Time: 10 minutes

Servings: 24

Ingredients:

• 2 c flour
• 1 c sugar
• 1/2 c dutch pressed cocoa powder
• 1 tsp espresso powder
• 1 c mini chocolate chips
• 1 tsp baking soda
• 1 tsp vanilla
• 2 eggs
• 3/4 c sour cream
• 1/2 c whole milk
• 1/2 c vegetable oil

Glaze:

• 2 c powdered sugar
• 1/3 c whole milk
• 2 tsp vanilla

Steps:

1. Preheat oven to 375 degrees. Spray donut pan with non-stick spray.
2. In a medium bowl, mix flour, sugar, cocoa powder, espresso powder, chocolate chips and baking soda.
3. In a small bowl, whisk eggs, vanilla, sour cream, milk and vegetable oil.
4. Stir wet ingredients into dry and pour contents into a pastry bag. Cut off the end of the bag and fill pans 1/2 full with batter.
5. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
6. Mix glaze ingredients together and dipped cooled doughnuts. Place on wire rack to let glaze harden.

Cape Cod Cranberry Bog Tours

Wequassett - Supper on the Bay

Brewster Walking Tour

Mom & Pops Burgers

Sesuit Harbor Cafe

............................................................................................................

We'd love to hear from you!

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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 several quick topics of things around the Lower Cape with some quick and silly questions from guests and listeners. The recipe of the week is Blondies.

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BLONDIES

Prep Time: 5 minutes

Servings: 9

Ingredients:

• 1 stick butter, melted
• 1/2 c packed brown sugar
• 1/3 c sugar
• 1 egg
• 1 tsp vanilla extract
• 1 c flour
• 1 1/2 c semi-sweet chocolate chips

Steps:

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray and line with parchment, leaving the edges to hang over.

2. In a large bowl, whisk butter and sugars until smooth. Add egg and vanilla and whisk until combined. Add flour and salt and mix until just moistened. Fold in chocolate chips.

3. Pour batter into pan and smooth out top. Bake for 30 minutes or until top is golden brown and a toothpick inserted into center comes out clean.

4. Once cool, cut into 9 squares.

Snowy Owl Coffee Roasters

⁠Goose Hummock Shops⁠

Beach House Grill

Chatham Fish Pier Market

Captain Cass

............................................................................................................

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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 recent dining experiences and, as always, questions from guests and listeners. The recipe of the week is Chocolate Chip Scones.

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RECIPE

Prep Time: 15 minutes

Servings: 8

Ingredients:

• 2 c flour

• 1/3 c sugar
• 2 tsp baking powder
• 1 stick cold salted butter, grated using cheese grater
• 1/2 c whole milk
• 1 tsp vanilla extract
• 1 c mini chocolate chips

Steps:

1. Preheat oven to 350 degrees. Line baking sheet with parchment and set aside.

2. Whisk together flour, sugar and baking powder. Add butter and mix with fingers until it resembles coarse crumbs.

3. Add milk and vanilla and fold in until combined. Fold in chocolate chips.

4. On a lightly floured counter, pat dough into an 8" circle. Slice dough into 8 triangles and place on baking sheet.

5. Bake for 15 minutes or until edges ae starting to brown.

The Doghouse

Clean Slate Eatery

Viera on Main

............................................................................................................

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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 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.

............................................................................................................

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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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.

............................................................................................................

We'd love to hear from you!

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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

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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!

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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

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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!

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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

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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 the Heritage Museums and Gardens in Sandwich, the latest project at the inn - bedding, Merlin (IYKYK), and more questions from guests and listeners. The recipe of the week is Peanut Butter Balls.

Peanut Butter Balls
Prep Time: 20 minutes
Chill Time: 40 minutes
Servings: 30

Ingredients:

1 1/2 c creamy peanut butter
1 lb. powdered sugar
1/2 c butter, softened
1 tsp vanilla
6 oz chocolate chips
2 tbsp shortening

1. Combine peanut butter, powdered sugar, butter and vanilla in a bowl. Mix by hand until smooth. Roll into small balls and place on cookie sheet lined with parchment. Refrigerate for 20 minutes.

2. Melt chocolate chips and shortening.

3. Using a tooth pick, dip balls into chocolate and place back on cookie sheet. Return to refrigerator for at least 20 minutes while chocolate hardens. They freeze well!

Heritage Museums & Gardens

Merlin Bird ID app (Apple iOS)

We'd love to hear from you!
Email us at innthewild@captainfreemaninn.com
Follow us on Instagram
Follow us on Facebook

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