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.

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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.

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

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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!

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 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.

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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!

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