By Donna Cain, Innkeeper and owner
It may be white outside for many of us, but at our two Cape Cod Bed and Breakfast, Captain Freeman Inn and Brewster by the Sea Inn and Spa, our winter fruit courses have been filled with color.
This mornings breakfast included a delicious baked pear that Byron garnished with fresh orange, blueberries and blackberries and a homemade raspberry sauce…..mnnnnn!
Baked Pear served with orange, berries and pomegranates.
We like to consider our breakfasts at both of our Cape Cod Inns to be Farm to Table whenever possible and always look for in season produce that is the freshest possible. The winter months are always a challenge with February probably being the hardest. Basically the fresh fruit choices are lemons, apples and pears. Lemons are a treat, and we just served our Lemon Biscotti as our afternoon tea this weekend. We also love our Baked Apple which is recipe served on the QE2 cruise lines. It’s very decadent and delicious.
QE 2 Baked Apple
Another storm is on the way. That’s OK! We just feel blessed to have time to finish up our winter projects. The biggest change guests will notice this year is our hall common areas which are now newly painted with new wall sconces- no more dated wall paper.
Newly remodeled hall
. We just brought over Nanna’s Grandfather clock which fits perfectly in the hall. The Captain Freeman is such a beautiful stately building, and we feel very honored to be it’s stewards for part of our lifetime journey on Cape Cod as happy innkeepers.
by Donna Cain, Innkeeper and Owner
At both of our Brewster, Cape Cod Inns, Brewster by the Sea and Captain Freeman Inn we always have plenty of cookies on hand. Our house cookie is an old fashion molasses cookie that has been in our family for many years. We often joke with our guests that we make 1,000′s of this cookie a year. It’s actually a little addictive since the flavor is so comforting.
Every afternoon we serve a different sweet as our afternoon tea. Today’s cookie was a wonderful light cookie that we found in an old cookbook at the Captain Freeman called Mrs. Field’s Cookie Book, published in 1992. We thought it worthy to publish on our blog.
Lemon Chocolate Chip Buttons
2 cups unbleached flour
1/2 tsp. baking soda
1 tsp. ground coriander
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 tsp. pure lemon extract
1 1/2 cups chocolate chips
Preheat oven to 300
Combine dry ingredients
In large bowl, cream together butter and sugar with a stand mixer. Add eggs and lemon extract and beat well. Scrape down sides of bowl.
Add the flour mixture and add chocolate chips and mix lightly until combined. Do not over mix.
Drop dough by teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart.
Bake for 15 minutes. Do not brown. Immediately transfer with a spatula to a cooling rack.