Inn the Wild

In this episode of Inn the Wild, Laurie and Jason discuss some breakfast and hospitality inspirations, reopenings on the Cape, and Brewster in Bloom. The recipe of the week is Spinach Scone.

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SPINACH SCONE

Servings: 12 scones

Ingredients:

• 2 ½ c flour
• 3 ¾ tsp baking powder
• 1 ½ tsp kosher salt
• 1 tbsp sugar
• ½ cup cold butter, grated with a cheese grater
• 2 c fresh spinach, roughly chopped
• 1 ¼ c feta, crumbled
• 1 ¼ c heavy cream, plus a little extra for brushing
• fresh cracked pepper

Steps:

1. Preheat oven to 400 degrees.
2. Whisk all dry ingredients together in a large bowl. Add butter and mix with your hands until it looks like coarse crumbs.
3. Add spinach and feta and mix until combined. Add heavy cream and mix until fully moistened.
4. Dump the dough onto a lightly floured surface and shape it into a round flattened disc, about 10” across.
5. With a sharp knife, cut dough into triangles and place on baking sheet about 2” apart.
6. Brush with heavy cream, give a turn of black pepper on top and bake for 14 minutes or until edges are golden brown.
7. While scones are baking, make chive butter by whipping 1 stick of softened butter with ¼ c dried chives. Serve with warm scones.

Brewster Fish House

The Ocean House

Lune

Clean Slate Eatery

Fin

Chatham Fish Pier Market

Sesuit Harbor Café

Brewster in Bloom

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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 spring cleaning happening around the inn, the first year of the Inn the Wild podcast, the new Night Owl in our neighborhood, and our recent visit to Mr. Bob's in Sandwich. The recipe of the week is Madeleines.

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MADELEINES

Prep Time: 20 minutes

Cook Time: 8 Minutes

Ingredients:

Cookies:

• 1 ¼ c flour
• 2/3 c sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp espresso powder
• ¼ c Dutch processed cocoa powder
• 4 eggs
• 1 tsp vanilla
• 10 tbsp butter, melted and cooled

Ganache:

• ½ c heavy cream
• 1 c semi-sweet chocolate chips

Steps:

1. Preheat oven to 375 degrees. Grease and flour madeleine pan and set aside.
2. Whisk together the flour, sugar, baking powder, salt, espresso powder and cocoa powder.
3. In a separate bowl, whisk the eggs and vanilla and then add to flour mixture and mix to combine.
4. Pour melted butter into the batter and stir until fully incorporated.
5. Scoop a tablespoon of batter into each madeleine cavity of the pan. Bake for about 8 minutes until madeleines spring back when lightly touched. Immediately flip over pan to release madeleines and let cool.
6. Pour heavy cream into a microwave safe bowl and microwave for 30 seconds or until hot but not bubbling. Immediately pour chocolate chips into bowl of hot cream and let sit for 3-4 minutes.
7. Stir heavy cream mixture until chocolate chips are fully melted and incorporated, making ganache. Dip the wavy side of the madeleines into the ganache and place on a wire rack to set.

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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 share thoughts on the transition to spring, an update on the pool, and recent restaurant visits. The recipe of the week is Manchego Crackers.

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MANCHEGO CRACKERS

Prep Time: 10 minutes

Ingredients:

• 6 tbsp cold butter, grated using a cheese grater
• 3/4 cup flour
• 1/2 tsp salt
• 1/8 tsp cayenne
• 1 1/4 cup grated machego cheese

Steps:

1. Preheat oven to 400 degrees.
2. Place all ingredients into the bowl of a food processor and pulse until it comes together.
3. On a floured surface, gather the dough together and flatten into a 6” disk.
4. Roll dough out to 1/8” thick and using a 2” round cookie cutter, cut rounds and place on baking sheet. Prick each round with a fork.
5. Bake for 10 minutes and transfer to a cooling rack.

Crocker Nurseries

Town Cove Tap House

Inaho

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We'd love to hear from you!

Email us at [email protected]

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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 review the first 2 weeks since reopening. The recipe of the week is our Raspberry Chocolate Ganache Tart .

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RASPBERRY CHOCOLATE GANACHE TART

Prep Time: 15 minutes

Servings: 12

25 oreo cookies

6 tbsp butter, melted

1 ¼ c heavy cream

2 c milk chocolate chips

1 tsp vanilla extract

4 c fresh raspberries

Powdered sugar

1.     Preheat oven to 325℉.

2.    Crush Oreo cookies in a food processor. Once you have fine crumbs, add butter and pulse until fully combined.

3.    Dump mixture into a 9-inch tart pan with a removable bottom. Firmly press the mixture to the bottom of the pan and a little up the sides.

4.    Bake crust for 10 minutes at 325° F. Cool completely.

5.    In a saucepan over medium-high heat, cook creamuntil hot, but not boiling. There should be plenty of tiny bubbles at the edge of the pan.

6.    Put chocolate chips in a bowl and pour hot heavy cream over the chocolate. Let the mixture sit for 3-4 minutes. Add vanilla and stir until smooth.

7.     Pour chocolate ganache into the cooled crust. Spread into an even layer. Cool on the counter for 2 hours and then in the fridge for 1 hour.

8.    Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with powdered sugar and serve.

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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 share the behind the scenes perspective of the impending reopening of the inn, restaurant updates, the Thrifting scene on Cape Cod; and a question from guests and listeners. The recipe of the week is Strawberry Truffles.

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STRAWBERRY TRUFFLES

Servings: 15 Truffles

Ingredients:

• 1 strawberry cake mix
• 18oz block cream cheese, room temperature
• 10oz white bakers chocolate
• pink candy melting wafers
• sprinkles for decoration

Steps:

1. Preheat oven to 350 degrees.
2. Spread entire cake mix on baking sheet and bake for 5 minutes to eliminate bacteria. Cool.
3. Beat cream cheese until smooth and fold in cake mix until well incorporated.
4. Cover and refrigerate dough for 2 hours. Using a small scoop, roll dough into balls and let rest for 15 minutes as they expand slightly.
5. Melt the white chocolate and dip each ball, coating it completely. Place on parchment to set.
6. Melt the pink wafers and add to a pastry bag. Cut the tip allowing for just a small hole which will allow for a thin drizzle of pink to be put across the balls. Quickly add sprinkles before pink sets.

Truffles can be stored in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

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

We'd love to hear from you!

Email us at [email protected]

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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 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

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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!

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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 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.

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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]

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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 winter happenings near the inn and recent dining recommendations. The recipe of the week is a Citrus Gimlet Cocktail.

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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]

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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 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.

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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

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We'd love to hear from you!

Email us at [email protected]

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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 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.

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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.

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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