Inn the Wild

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.

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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

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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 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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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 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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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 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 Mini Key Lime Pies.

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MINI KEY LIME PIES

Prep Time: 20 minutes

Servings: 12

Ingredients:

• 12 mini graham cracker crumb pie tins
• 21 oz sweetened condensed milk
• 2 eggs
• 8 oz of key lime juice

Steps:

1. Preheat oven to 350 degrees.
2. With hand mixer, mix eggs and sweetened condensed milk. Add lime juice and mix until combined.
3. Pour into pie tins and bake for 8 minutes. Filling should be wiggly but not brown at all.
4. Once cool, place in refrigerator for a minimum of 30 minutes.
5. Garnish with fresh whipped cream and thinly sliced lime wedges.

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.

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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

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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 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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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 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

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We'd love to hear from you!

Email us at [email protected]

Follow us on Instagram

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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