In this episode of Inn the Wild, Laurie and Jason discuss the recent snowstorm, bridge construction plans, right whales in Cape Cod Bay, and updates around Brewster. The recipe of the week is Lemon Cheesecake.

Arts Empowering Life Performing Arts Center

Cape Cod Bridges Project

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

LEMON CHEESECAKE

For the crust

• 7 oz graham crackers crumbs
• 4 tbsp unsalted butter, melted
• 3 tbsp sugar

For the cheesecake

• 4 pkg cream cheese, softened
• 1 c sugar
• 1 tbsp fresh lemon zest 
• 4 eggs
• 1 c sour cream

Steps:

1. Preheat the oven to 350°F.
2. On a baking sheet, place a sheet of foil large enough to wrap around the outside of the springform pan. 
3. To make the crust, mix the cookie crumbs with the melted butter and sugar until you get the consistency of wet sand. Press the crust mixture into the bottom of a 10-inch springform pan in an even layer. 
4. Bake for 15 minutes. Remove from the oven and set on a cooling rack.
5. Reduce the oven temperature to 325 degrees. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water to create a steamy oven for the cheesecake to bake.
6. Beat the cream cheese until smooth and creamy, scraping the sides of the bowl a few times. Beat in the sugar and lemon zest. Beat in the eggs one at a time, mixing until each egg is combined. Do not over mix. Add sour cream and mix just until combined.
7. Spread batter over crust in pan and put on foil lined baking sheet. Pull foil up and around outside of pan.
8. Bake for 1 hour until top is set but middle still jiggles a bit.
9. Turn off oven and allow cheesecake to cool for 1 hour.
10. Crack open oven door and let cheesecake continue to cool for another 30 minutes. Transfer cheesecake to cooling rack on counter to cool completely.
11. Transfer to refrigerator for at least 4 hours before serving. 
12. Just before serving, smooth a layer of lemon curd on the top of the cheesecake and pipe whipped cream.

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

We'd love to hear from you!

Email us at [email protected]

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

In this episode of Inn the Wild, Laurie and Jason talk about upcoming Galentine's and Valentine's Day happenings around the Cape and the winter to-do list updates. The recipe of the week is Raspberry Thumbprint Cookies.

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

RASPBERRY THUMBPRINT COOKIES

Prep Time: 10 minutes

Servings: 30 cookies

Ingredients:

1 c softened butter

1/2 c sugar

2 egg yolks

1 tsp vanilla extract

2 c flour

1/2 tsp salt

raspberry jam

Steps:

1. Preheat the oven to 375. Line a cookie sheet with parchment and set aside.

2. Cream butter, sugar and egg yolks. Add vanilla, flour and salt and beat.

3. Roll into small balls and make an impression in center of cookie with a floured thumb. Bake for 10 minutes.

4. Make an impression again and fill with raspberry jam. Bake for another 3 minutes.

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

We'd love to hear from you!

Email us at [email protected]

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

In this episode of Inn the Wild, Laurie and Jason talk about winter happenings near the inn and recent dining recommendations. The recipe of the week is a Citrus Gimlet Cocktail.

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

CITRUS GIMLET

Servings: 1

Ingredients:

• 2 oz Gin (Bombay Sapphire recommended)
• 1 oz Fresh Lime Juice
• 1 oz Simple Syrup

Steps:

1. Fill a shaker with ice
2. Add each of the ingredients to the shaker
3. Shake well until chilled
4. Fill a coupe glass with ice
5. Strain from the shaker into the glass
6. Enjoy!

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

We'd love to hear from you!

Email us at [email protected]

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

In this episode of Inn the Wild, Laurie and Jason talk about a few new spots on the Cape and what's happening around the inn this time of year. The recipe of the week is Red Velvet Thumbprint Cookies.

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

RED VELVET THUMBPRINT COOKIES

Prep Time: 20 min

Servings: 2 dz

Cookie Ingredients:

• 1 c butter, room temperature
• 1/2 c brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 2 c flour
• 3 tsp red food coloring
• 2 tsp cocoa powder
• 3/4 c sanding sugar

Filling Ingredients:

• 4 oz cream cheese, room temperature
• 1 egg yolk
• 1/4 c sugar
• 1/4 tsp vanilla

Steps:

1. Preheat oven to 300 degrees. Line a cookie sheet with parchment.
2. Beat butter, brown sugar, egg yolk and vanilla until light and fluffy. Add flour, food coloring and cocoa powder and mix until it becomes a dough.
3. With a small ice cream scoop, scoop dough and roll into balls with your hands. Roll balls in sanding sugar and place 2" apart on cookie sheet. Indent each ball with your thumb.
4. Bake for 10 minutes.
5. While cookies are in the oven, beat the cream cheese, egg yolk, sugar and vanilla until smooth.
6. Remove cookies from the oven after 10 minutes and indent the cookies once more. Using a small spoon, fill each indent with filling.
7. Bake cookies for an additional 12 minutes until filling is set.
8. Cool completely before serving. Store covered and in refrigerator.

Love Farms

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

We'd love to hear from you!

Email us at [email protected]

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

In this episode of Inn the Wild, Laurie and Jason review their Thanksgiving week stay at Wings Neck Lighthouse; and as always, questions from guests and listeners. The recipe of the week is Bacon, Caramelized Onion, Zucchini and Gruyere Frittata.

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

BACON, CARAMELIZED ONION, ZUCCHINI and GRUYERE FRITTATA

Servings: 2-4

Ingredients:

• 4 slices Bacon
• 1 small Yellow Onion
• 2 tbs Butter
• 2 tbs Olive Oil
• 1 small Zucchini
• 1/4 cup Shredded Gruyere Cheese
• 6 Eggs

Steps:

1. Caramelize onions - add butter and olive oil to a frying pan on medium-low heat. Cut yellow onion into slices adding to the pan once the butter melted. Let simmer for 30-60 minutes, turning regularly. Onions are done when they are soft and slightly browned.
2. Cook bacon - Preheat oven to 375. Place strips of bacon on a baking sheet lined with parchment paper. Cook bacon for 10-12 minutes, flip bacon strips over, then cook for another 10-12 minutes until bacon begins to become crispy.
3. Slice Zucchini into 1/8" slices and set aside.
4. Scramble eggs in a mixing bowl.
5. After the bacon and onions are ready, keep oven at 375. In a 6" omelette pan, add olive oil and heat over medium heat. Once the pan is warm, add several slices of zucchini to cover the bottom and sauté until they are soft and beginning to turn color. Add bacon, onions and eggs to frying pan and stir to mix ingredients throughout the egg mixture.
6. Remove pan from stovetop and place into 375-degree oven for 15-20 minutes. Remove pan from oven, add shredded gruyere cheese to the top, then return to oven until eggs are set and fluffy and cheese is melted, about 3-5 minutes.

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

We'd love to hear from you!

Email us at ⁠[email protected]⁠

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

In this episode of Inn the Wild, Laurie and Jason give a preview of upcoming December holiday celebrations and activities as well as questions from guests and listeners. The recipe of the week is Spritz Sugar Cookies.

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

SPRITZ SUGAR COOKIES

Prep Time: 15 minutes

Servings: 72

Ingredients:

• 1 c unsalted butter, softened
• 1 1/4 c powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 c flour

Steps:

1. Preheat oven to 375 degrees.
2. Line cookie sheets with parchment.
3. Cream the butter and powdered sugar with a mixer until light and fluffy.
4. Mix in the egg, vanilla and almond extract. Slowly mix in flour.
5. Fill a cookie press with dough and then press the dough onto the cookie sheets, approximately an inch apart from each other. Sprinkle with holiday sprinkles and mini candies.
6. Bake for 6-8 minutes, watching to make sure the cookies do not brown.

Sandwich Giants

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

We'd love to hear from you!

Email us at [email protected]

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

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.

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

We'd love to hear from you!

Email us at [email protected]

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

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.

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

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.

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

We'd love to hear from you!

Email us at [email protected]

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

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.

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

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)

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

We'd love to hear from you!

Email us at [email protected]

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

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.

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

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.

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

We'd love to hear from you!

Email us at [email protected]

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