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!

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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

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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 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

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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 are back from a few days off to discuss beeps in the night, outdoor dining on Cape Cod, June's upcoming activities, and questions from guests and listeners. The recipe of the week is Half Moons.

Half Moons

Prep Time: 10 minutes

Chill Time: 30 minutes

Servings: 36

Cookie Ingredients

• 1 box of vanilla cake mix
• 1 stick of butter, softened
• 3 egg whites
• ¼ cup Greek vanilla bean yogurt

Icing Ingredients

• 3 c powdered sugar
• 3 tbsp milk
• 1 tbsp corn syrup
• 1 tsp vanilla
• 2 tbsp cocoa powder

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment.
3. In a medium bowl, combine all four cookie ingredients and mix with an electric mixer until just combined.
4. Using a small ice cream scoop, scoop batter onto baking sheets and place in refrigerator for 30 minutes to chill.
5. Bake cookies for 11-13 minutes or until edges begin to brown.
6. Remove from oven and allow to cool before icing.
7. Combine all icing ingredients except for cocoa powder. Turn the cookies over to spread icing on the flat bottoms. With a knife or spatula, spread icing on half of each cookie. Once done, add the cocoa powder to the icing bowl and mix to create chocolate icing which will be spread on the second half of each cookie.

Boston Magazine - Amazing Restaurant Patios for Outdoor Dining on Cape Cod

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 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)

We'd love to hear from you!
Email us at innthewild@captainfreemaninn.com
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

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

We'd love to hear from you!
Email us at innthewild@captainfreemaninn.com
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

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

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 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:

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