Inn the Wild

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)

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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 Daffodil Festival on Nantucket and what to do for a day trip to the island, a new Chatham restaurant, one or two recent unexpected happenings, and an overview of the talented performing arts available during the summer on Cape Cod! The recipe of the week is Almond Cherry Shortbread.
Almond Cherry Shortbread
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 10

Ingredients:

Nantucket Daffodil Festival

Codo Mexican Kitchen

Cotuit Center for the Arts

Payomet Performing Arts Center

The Cape Playhouse

Cape Cinema

Cape Cod Symphony Orchestra 

Cape Cod Chamber Music Festival 

Cape Cod Jazz & Arts Festival

Falmouth Jazz

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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 nearby neighborhood, where to catch a great sunset and the and the best towns and stores for shopping! The recipe of the week is Griddled Blueberry Bread.

Griddled Blueberry Bread
Prep Time: 10 minutes
Refrigeration Time: 50 minutes
Servings: 16 Truffles

Ingredients:

Credit: @daysoncapecod for Sunset views inspiration

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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 recent restaurant visits, favorite Cape Cod beaches, and the best things to do if it rains! The recipe of the week is Tiramisu Truffles.
Tiramisu Truffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:

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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 more spring updates, planning summer activities on land, and an ideal 2-day trip to Cape Cod! The recipe of the week is Buttermilk Blueberry Pancakes.

Buttermilk Blueberry Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:

• 2 cups All Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• ¼  cup Sugar
• 1 cup Buttermilk
• ¾ cup Whole Milk
• 2 eggs
• ¼  cup Butter melted
• 1 tsp Vanilla Extract
• ¼  tsp Almond Extract
• 1 pint Fresh Blueberries

1. Preheat skillet or griddle to 325 degrees. Add oil or butter to lightly cover cooking surface.
2. Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Stir to combine.
3. In a separate mixing bowl, combine wet ingredients: buttermilk, milk, eggs, melted butter, vanilla and almond extract. Mix well.
4. Add the wet mixture to the dry mixture and stir until combined. Batter should be lumpy and thick. Let stand for 5 minutes before cooking.
5. On the skillet/griddle, scoop approximately ¼ cup of batter onto the surface. Immediately place several blueberries onto each pancake.
6. When bubbles appear on the surface of the pancake and the edges begin to dry, flip the pancake with a spatula and cook until golden brown. 
7. Remove from surface when cooked through then serve with butter and syrup.

Art's Dune Tours

The Raw Bar, Falmouth

Sesuit Harbor Café

twenty-eight Atlantic

Chatham Pier Fish Market

Ice Cream Café

Cibo

Pilgrim Monument

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 more springtime reopenings, our latest restaurant visits, planning summer activities on the water and more!! The recipe of the week is Granola.

Granola

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 16

Ingredients:

4 cups Rolled Oats

¾ cup Sliced Almonds

¾ cup Pecans

½ cup Brown Sugar

1 ½ tsp Ground Cinnamon

½ tsp Salt

¼ cup Canola Oil

¼ cup Honey

1 tsp Vanilla Extract

Preheat oven to 350. In a large bowl, mix the oats, nuts, brown sugar, cinnamon and salt. In a small saucepan, heat the oil and honey on medium-low heat and stir. It is ready when the oil and honey are combined. Remove from heat and add vanilla, mixing together. Pour the liquid mixture over the oat mixture and combine well. Spread the fully combined mixture onto a sheet pan then place in the preheated oven. Reduce the oven to 300. Bake for 10 minutes then remove from oven, stir mixture, and return the pan to the oven. Repeat this sequence 3 more times for a total of 40 minutes baking time. After removing from the oven the last time, stir the mixture again to prevent cooling in clumps. Once cooled, store in an airtight container. 

Dolphin Fleet Whale Watch

Holbrook Oyster Tour

Down Cape Boat Charters

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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 latest spring updates, some tasty local restaurant visits and how a car almost ended up in the pool! The recipe of the week is Orange Scones. 

Orange Scones
6 scones

Scones
7 tbsp cold butter
2 1/4 c flour
3 tbsp sugar
1 tbsp baking powder
3/4 c heavy cream
zest and juice from 3 oranges

Glaze
1 c powdered sugar
1/4 c orange juice

1. Zest and juice the oranges. Set aside. 
2. Using a cheese grater, grate the cold butter into a large bowl. Add flour and use your fingers to combine until it resembles coarse crumbs. 
3. Add sugar, baking powder and half of the orange zest to flour mixture and mix to combine. 
4. Add the heavy cream and orange juice (it should be about 1/4 cup of orange juice) for a total of one cup of liquid to the flour mixture. Stir until dough comes together.
5. Turn the dough out on a floured board until smooth. Shape into a circle and roll to a 1" thickness. Cut into 6 wedges and transfer to a parchment lined baking sheet. Place in the refrigerator while oven preheats.
6. Preheat oven to 375 degrees. Once ready, bake the scones for 15 minutes or until just starting to brown. 
7. For the glaze, combine the powdered sugar, orange juice and other half of the orange zest and whisk until smooth. Once the scones are cool, dip the tops into the glaze, allowing them to drip and dry on a cooling rack.

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 what they did while the inn was closed for a few days. The recipe of the week is the Breakfast Hash Crock. 

Breakfast Hash Crock
servings: 2

Smoked Cheddar Fondue
1 tbs butter
1 tbs flour
1/2 cup whole milk
1/3 cup shredded cheddar cheese
1/8 tsp ground cayenne pepper

Heat a saucepan over low heat on the stove. Melt the butter in the saucepan. Add flour and mix to make a roux – stir for about a minute which helps bring out a more nutty flavor. Add the milk, increase the heat to med-high, and stir until thickened. Lower the heat back to low, then add in all the cheese. Add cayenne pepper and stir until smooth. Keep saucepan over very low heat until needed.

Hash Browns
3 cup shredded potatoes
1/4 cup diced white onion
1/3 cup flour
1 egg
salt & pepper to taste

In a mixing bowl, combine all ingredients well. Divide into 2 portions. Heat pan or griddle to 350 degrees and add 2 tbs butter. Once melted, add divided portions of hash browns to pan or griddle. Once browned, about 3-5 minutes, flip and cook until browned on the other side. 

Breakfast Hash
1 slice thick cut ham, diced
1 cup diced peppers
5 eggs

Heat a small frying pan over medium heat with oil. Add diced peppers. Heat and toss until color begins to change and they are softened. Reduce heat to low and add diced ham.

Whisk eggs together in a mixing bowl. Heat a small frying pan to med-high heat and drizzle with 1 tbs of oil. Add eggs. Stir with a spatula until congealed and almost dry. Turn off heat and cover with a lid.

Assemble the dish in a crock by layering the smoked cheddar fondue, the hash brown, sauteed peppers and ham, and scrambled eggs. *recommendation, try with sunny-side or over-easy eggs.

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 recent happenings at the inn and around Cape Cod. The recipe of the week is Raspberry Oat Bars which is made with our inn grown raspberries. Thoughts on crushed shell driveways are contemplated. Listener questions for the week are: Who's in the kitchen? Did you always want to be innkeepers?

Raspberry Oat Bars

3 sticks unsalted butter, room temperature
2 c packed brown sugar
2 1/2 c rolled oats
3 c flour
2 tsp vanilla extract
1 tsp salt
1 tsp baking powder
1 jar (18 oz) of raspberry jam

1. Preheat oven to 350 degrees. Grease a 9x14 baking pan, line with parchment and set aside.
2. In a large mixing bowl, cream together the butter and brown sugar.
3. Add oats, flour, vanilla extract, salt and baking powder and mix until combined.
4. Press all but 2 cups of the mixture into the bottom of the baking pan.
5. Spread jam over the layer and top with the remaining mixtures, to form a layer of crumbles.
6. Bake for 35-40 minutes or until the jam is bubbling.

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

On this very first episode of Inn The Wild, Laurie and Jason introduce the podcast by explaining how the idea for a podcast came about and what listeners should expect in future episodes. Each week will include recent highlights at the inn, happenings around Cape Cod, a recipe of the week, and answering listener submitted questions. 

Cheddar Chive Biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 16

Ingredients
2 c cold buttermilk
1 c butter (2 sticks)
4 c flour
2 tsp sugar
1 tsp baking soda
4 tsp baking powder
1 1/2 tsp coarse salt
3 c shredded cheddar
1/4 c dried chives

1. Adjust oven rack to the middle position and preheat oven to 400 degrees. Line sheet pans with parchment paper.

2. Measure the 2 cups of buttermilk and place in freezer while the rest of the recipe is prepped. Melt butter in the microwave and let cool.

3. Whisk flour, sugar, baking soda, baking powder and salt in a large bowl. Add cheddar and chives and stir to combine.

4. After buttermilk has been in the freezer for at least 10 minutes, add to melted butter and mix with a fork. Consistency will be lumpy. Add buttermilk mixture to flour mixture and mix until combined.

5. With a large ice cream scoop, scoop batter onto baking sheets, leaving 2" between each. Bake for 15 minutes or until bottom of biscuits start to brown.

6. Right out of the oven, brush each biscuit with melted butter and serve warm.

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