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.

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

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!

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

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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.

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

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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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.

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

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.

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

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 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.

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

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.

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

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 planning your Thanksgiving week on the Cape. The recipe of the week is Cranberry Orange Shortbread Cookies.

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

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.

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

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 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.

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

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)

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

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 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.

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

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.

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

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.

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

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 Key Lime Pie.

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

KEY LIME PIE

Prep Time: X minutes

Servings:

Ingredients:

• 3 c

Steps:

1 Preheat

The Veranda

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

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.

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

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

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

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 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.

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

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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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.

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

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

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

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 several quick topics of things around the Lower Cape with some quick and silly questions from guests and listeners. The recipe of the week is Blondies.

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

BLONDIES

Prep Time: 5 minutes

Servings: 9

Ingredients:

• 1 stick butter, melted
• 1/2 c packed brown sugar
• 1/3 c sugar
• 1 egg
• 1 tsp vanilla extract
• 1 c flour
• 1 1/2 c semi-sweet chocolate chips

Steps:

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray and line with parchment, leaving the edges to hang over.

2. In a large bowl, whisk butter and sugars until smooth. Add egg and vanilla and whisk until combined. Add flour and salt and mix until just moistened. Fold in chocolate chips.

3. Pour batter into pan and smooth out top. Bake for 30 minutes or until top is golden brown and a toothpick inserted into center comes out clean.

4. Once cool, cut into 9 squares.

Snowy Owl Coffee Roasters

⁠Goose Hummock Shops⁠

Beach House Grill

Chatham Fish Pier Market

Captain Cass

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

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 recent dining experiences and, as always, questions from guests and listeners. The recipe of the week is Chocolate Chip Scones.

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

RECIPE

Prep Time: 15 minutes

Servings: 8

Ingredients:

• 2 c flour

• 1/3 c sugar
• 2 tsp baking powder
• 1 stick cold salted butter, grated using cheese grater
• 1/2 c whole milk
• 1 tsp vanilla extract
• 1 c mini chocolate chips

Steps:

1. Preheat oven to 350 degrees. Line baking sheet with parchment and set aside.

2. Whisk together flour, sugar and baking powder. Add butter and mix with fingers until it resembles coarse crumbs.

3. Add milk and vanilla and fold in until combined. Fold in chocolate chips.

4. On a lightly floured counter, pat dough into an 8" circle. Slice dough into 8 triangles and place on baking sheet.

5. Bake for 15 minutes or until edges ae starting to brown.

The Doghouse

Clean Slate Eatery

Viera on Main

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

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 wild flowers, flea markets and artsy events, mid-night awakenings; and as always, questions from guests and listeners. The recipe of the week is Vanilla Meringues.

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

VANILLA MERINGUES

Prep Time: 30 minutes

Servings: 30

Ingredients:

• 1 1/4 c sugar
• 1 tsp cornstarch
• 1 tsp vanilla
• 1 tsp white vinegar
• 2 egg whites
• 5 tbsp + 1 tsp boiling water

Steps:

1. Before beginning, make sure all equipment and utensils are completely clean and grease free as it can prevent the meringues from baking correctly.

2. Place all ingredients in the bowl of an electric mixer and beat at high speed for 15 minutes.

3. After 15 minutes, put a star tip in a pastry bag, fill with the meringue and pipe in a circular motion to create rosettes.

4. Bake in a 300 degree oven for 30 minutes. Transfer to a rack to cool. They will be very fragile after they are baked.

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

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 local beach activities, new flavors at the inn; and as always, questions from guests and listeners. The recipe of the week is Raspberry Jam.

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

RASPBERRY JAM (by SURE-JELL)

Prep Time: 15 minutes

Total Time: 60-90 minutes

Ingredients:

• 5 cups Prepared Berries
• 7 cups Sugar
• 1 box SURE-JELL Fruit Pectin
• 1/2 tsp Butter

Steps:

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

2. Stem and crush raspberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 8-qt. saucepot.

3. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Sugar Surf

Iggy's Bread

Snarky Tea

The Chatham Cut

Encore

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

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 best ice cream, 4th of July celebrations; and as always, questions from guests and listeners. The recipe of the week is Chocolate Ganache Filled ChocolateThumbprints.

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

RECIPE

Thumbprints

• ½ c butter, room temperature
• 1 c brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla
• 1 ½ c flour
• ½ c unsweetened cocoa powder
• ½ tsp sea salt
• ½ tsp baking powder
• 1/3 c heavy cream
• 2/3 c chocolate chips
• 1 tsp espresso powder

Ganache

• ½ c heavy cream
• mini chocolate chips

Directions:

1. Cream butter and brown sugar until fluffy. Add the egg, egg yolk and vanilla and mix. Stir in flour, cocoa, salt and baking powder until combined.
2. Using a small ice cream scoop, scoop dough and then roll in your hands until you have round balls. Place on a parchment lined sheet pan and indent each with a floured thumb. Chill in the freezer for 30 minutes. When ready to bake, preheat oven to 350 degrees.
3. Bake the frozen cookies for 8-10 minutes. Upon taking them out of the oven, re-indent the centers and let cool.
4. To make the ganache, put the heavy cream in a microwave safe bowl and microwave for 30-40 seconds or until cream is hot but not boiling. Immediately add enough chocolate chips to cover the heavy cream and let sit for 2 minutes. Stir the chips until they are melted and fully combined. 
5. Fill each center of the cookies with ganache.

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

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 our sunset sail with our team, influencers, and as always, questions from guests and listeners. The recipe of the week is Spinach Cheddar Quiche.

Spinach Cheddar Quiche

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 8

Ingredients:

• 1 tbsp butter
• 1/2 c diced shallot
• 4 c fresh baby spinach
• 1 1/2 c sharp cheddar
• 4 eggs
• 2 c half & half
• 1 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper

Steps:

1. Preheat oven to 375 degrees.
2. Sauté the shallot with butter until it's soft and translucent. Remove from heat and add spinach. Stir until spinach is softened.
3. Add shallot and spinach to the bottom of the pie crust. Sprinkle with cheddar cheese.
4. In a bowl, beat the eggs and then add half & half, salt, pepper, and cayenne. Whisk to fully combine and pour over cheddar.
5. Bake at 375 degrees for 20 minutes and then lower oven to 350 and bake for another 30 minutes or until the center of the quiche is firm and a knife inserted into the middle comes out clean.

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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 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

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