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!

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 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

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

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!

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