Maple Walnut Bars

From — Sunie Pope, Innkeeper Captain Freeman Inn

If you’re anything like me, you’re thrilled for Thanksgiving!  FAMILY TIME!!!  And it’s also my time for a mini-vacation from all the cooking, believe it or not… My multi-talented aunt hosts a glorious meal with wonderfully cheery guests at her home in New Jersey.

Do you have guests coming this week or perhaps you need to bring something to your Thanksgiving buffet?  I have just the recipe!

About a month ago I stumbled upon a Maple Walnut Bar recipe that I’ve tweaked and baked in honor of autumn, my favorite season.  Days later, one of our guests contacted us.  She couldn’t stop thinking about these delectable treats and had to have the recipe.  She said, (and I quote) “I died and went to heaven on them!!”  And what better time to share an EASY recipe than a few days before Thanksgiving, when you’re rushing to get things done and aren’t so sure how that dessert is going to hold up this year…  Good luck!

These maple walnut bars are begging you to give them a try.  They’re very easy, straight-forward and quite delicious!  Plus, it’s partially sweetened with maple syrup – so you can feel a little better about your choices for your health!

Bars:
2 c flour (1 part white, 1 part whole wheat pastry)
1/2 tsp baking soda
1/2 c light brown sugar
1/2 c salted butter, softened
1 c pure maple syrup
1 large egg
2 tsp pure vanilla extract
1 c (4 oz) walnuts, chopped
1. Combine flour and soda, mix well.
2. Electric mix sugar, butter then add maple syrup, egg and vanilla on high, until creamy.
3. Slow mixer’s speed and add flour mixture and walnuts, be careful not to over mix.
4. Pour batter into greased 8″ x 8″ baking pan and smooth out.
5. Bake at 325 degrees for 40-45 minutes.
6. Cool in pan for 15 min.
7. Remove from pan and cool completely before icing.
Frosting:
1/2 c salted butter, softened
2 oz cream cheese, softened
1 T light brown sugar
3 T pure maple syrup
1/4 c + 2 T confectioner’s sugar
walnut halves
1. Cream butter and cream cheese with electric mixer at high speed.
2. Add brown sugar and maple syrup, until smooth.
3. Slow speed and add confectioners’ sugar.
4. Return to high speed and mix until smooth.  (I found it was not nearly thick enough, so I added an additional cup of confectioners’ sugar.)
5. Once bars are completely cooled, spread frosting on and top with a walnut!
You and everyone else you’re feeding will love them!  Give this recipe a whirl and let me know what you think!
If you don’t bake, I guess you’ll just have to make your way to The Captain Freeman Inn to taste these goodies.  Be sure to mention them when you make the reservation!
Oh, and if you come for my high tea‘s, let me know you want these and I’ll be sure they’re on the menu.
Any requests for a recipe you’ve been dying to try but haven’t found the right one or are too afraid to try first?  I’m ready!  Just ask!  :)
 
Happy Thanksgiving!
For those of you still looking for a place to go for this wonderful holiday, think about making a last minute booking with us.  At our bed and breakfast, you will be treated like Kings and Queens with delicious breakfasts and relaxing scenery.

Pastries Galore

From — Sunie Pope, Innkeeper Captain Freeman Inn

Donna, Abbi, Lisa and I attended a 3 hour pastry class at Upper Cape Tech in Bourne, MA (the very beginning of Cape Cod).  We drove up a steep hill to reach the school doors at sunset, the view of the Sagamore & Bourne Bridge from up there was awesome!

Our teacher, Joyce Krystofolski, a pastry chef with over 20 years experience and owner of Delicious Endeavors, was a riot!  We got down and dirty with pastry flour, eggs and sugar (the basic ingredients for any pastry chef).  We re-explored the basics in baking.  Joyce had us preparing mini-almond cakes, chocolate shortbread cookies, shortdough crusts with lemon filling, pate a choux, creme patissiere and pecan tassies.  The most important thing, she stressed, was to measure all of our ingredients in weight.  Otherwise everyone’s measurements will be different.  We had quite a fun time learning new recipes and relearning the basics.  Always a good way to spend an educational evening when you’re a chef.

My favorite recipe was the almond cake, a variation on a recipe I have been making for years.  I adore nut flour based cakes as opposed to wheat flours, the flavor is so much more intense and the texture is thick and moist.  Although this recipe included a bit of white flour, it was mostly made of almonds.  You can always replace white flour with whole wheat pastry flour for those health nuts out there (like me).  Delicious and nutritious!

7 oz. almond paste

7oz butter

7 oz sugar

7 oz eggs

3 oz cake flour

Cream almond paste, butter and sugar until completely free of lumps and fluffy.  Slowly add in eggs, beat well.  Add in flour and mix until combined.

Spread in a 12″x18″ (1/2 sheet pan) lined with parchment paper.  Bake at 375 degrees for 20 minutes.  Cool in pan.

Cut cake into 3 even strips (12″x6″) spread first layer with jam, stacking, ending with the last layer without jam.  Spread a thin layer of buttercream on top.  Chill the stack.  Roll out about 8 oz of marzipan very thinly, apply to top of stack.  Cut into 1″x1″ squares.  Perhaps top with fresh fruit.  Can be kept in freezer well wrapped for up to a month.

Come to our Cape Cod Bed and Breakfast and Chef Sunie and Chef Lisa will be sure to serve you some pastry goodness similar to what you find in this yummy recipe.

Sunie’s Yoga

From — Sunie Pope
Although I adore Cape Cod, I needed a little break from the frothy seaside peninsula and chose the best place for a little R&R and education, Kripalu. For those of you that don’t know, I am also a Yoga Instructor on the Cape. It is a wonderful physical, emotional and mental exercise that can positively change your outlook on life like no other.  I offer private sessions at CFI and BBTS and teach at The Yoga Center of Cape Cod in Dennis as well. Kripalu, in The Berkshires of Western Mass, is where I received my teaching certificate years ago. What a glorious place. I attended the Yoga Teacher’s Conference; it’s always a treat to give yourself a refresher course. There is so much love at Kripalu and so much beauty surrounds the Yoga Center itself.

For those of you that are familiar with Yoga, I was attracted to this event because Seane Corn was the keynote speaker. She is a truly amazing woman, well spoken and opinionated. Seane is a master teacher of Vinyasa Flow Yoga.  I teach both Kripalu and Vinyasa Flow, so I couldn’t turn down the opportunity.  Seane not only spends her time teaching exceptional Yoga classes, she has also created and manages a program called Off The Mat and Into The World where she takes the practice and heart of yoga into our world to places in need of help. She rekindled my passion for serving people through Yoga and the heart. Kripalu offers a Teaching For Diversity Program, which I am hoping to take part in. Keep your eyes out for a blog discussing my experiences teaching more within my community for outreach programs and/or with people that do not regularly have access to Yoga.  You can always follow my website which is kept most up to date.

Besides my Yoga, what stayed with me the most since arriving back home from this brief getaway was how absolutely beautiful Massachusetts is this time of year. The fall colors are just beginning and the temperature is cooling down. I love the crisp fresh air and the thick low sunshine. The energy is high; so many people are all over the state taking advantage of our autumn season, from harvesting cranberries to munching on pumpkin pie.  When you’re looking for a fall getaway, Massachusetts in high on my list for places to see.  So book while you can at either Brewster by the Sea or Captain Freeman before the trees go bare and all our lovely restaurants close down for the season.  And perhaps you might be interested in taking a private Yoga class with me after your long drive or just to ease the mind away from work.

Brewster Cape Cod Chamber of Commerce Get together

From – Sunie Pope
The CFI and BBTS Team hosted an evening at our Cape Cod Inn for The Chamber of Commerce this past week.  It was well attended, 60 people were expected and 70 showed up.  The menu was CFI Sliders, Gourmet Pizza and Apple Crisp with Pumpkin and Vanilla Ice Cream.  What a treat!  I worked the kitchen while Donna and Byron greeted and visited with all the local business owners.  And let me tell you, working in a HOT kitchen with the ovens on high with great people is a lot of fun!  One of our chefs prepared the sliders, delectable and beautifully presented marinated veggies with fresh mozzarella, which were gone in a second and the kitchen was suddenly buzzing with hungry patrons impatiently waiting for the pizzas that were wafting in the air and enticing their nostrils.

Sunie & Denise

Chamber B to B Meeting at Captain Freeman Inn with Sunie and Denise.

Brewster's inimitable twins (Jen & Lisa) and the indispensable young man Nathan

I had 4 pizzas on the menu, all named after different landmarks in Brewster.

Cobb’s Pond was a traditional Greek pizza with Feta & Goat Cheese, Olives, Sundried Tomatos & Fresh Garlic.

Paine’s Creek was a delicious blend of Gruyere Cheese, Cured Salami, Prosciutto and figs.

Breakwater Beach was a simple Mozzarella Cheese and Homemade Tomato Sauce.

Nickerson pizza, my favorite, had Homegrown Pesto Sauce (basil from our own backyard), Fontina Cheese and Free-Range Chicken.

We made a total of 12 pizzas.  And my were we busy rolling dough, spreading homemade sauce, tossing cheese and topping with tasty flavors.  It was a busy blast!

The pizza dough was a hit.  And I offer you the recipe, because pizza is so much better when you make your own crust!  Just be sure to give yourself 2 hours.

Wheat Pizza Dough

1 T dry yeast

2/3 c warm water

1 T maple syrup

1/4 c whole wheat pastry flour (I like to use Bob’s Red Mill)

Add:

1/2 c warm water

1 T sea salt

2 T extra virgin olive oil

2 c whole wheat pastry flour

1 c white flour

1) Mix sponge together and whisk

2) Cover and let rest in a warm, quiet place for 20-30 min

3) Add water, salt, oil to sponge and mix together.  Add flour in in 1/2 c increments.

4) Form dough into a ball and knead on floured board.  Knead 10 min.

5) Place dough in lightly oiled bowl, cover and let rise in a warm, quiet spot for about 40 min.

Then bake with your choice of toppings.

Thanks for stopping by!  Enjoy!

Ptown and the Arts

From — Sunie Pope  Innkeeper

For those of you that don’t know, I am an actor among other things.  I am currently working on The Common Swallow in Provincetown, MA, which will be making it’s NYC premier this winter/spring.  I drive up from Brewster every day to rehearse and just adore the drive.  It’s quite a treat to drive between two enormous bodies of water.  Whenever I get a chance to stop, I take a quick break at one of our stunning beaches.  I recently discovered Lecount Hollow Beach in Wellfleet, one of my favorite towns on the Cape.  The parking lot is high on top of the dunes.  You have to walk down the extremely steep dunes to make it into this practically untouched beach.  So lovely.  Be sure to stop along the way at PB Boulangerie & Bistro for delicious french pastries or a fabulous dinner.  Another one of my favorites is Head of the Meadow Beach in Truro, I always seems to stop there at nighttime.  It’s an easy walk from the parking lot and flat.  Really nice stargazing.

Ptown has so much to offer beyond fantastic restaurants and striking beaches, the art world is very active.  The best art galleries on the Cape are located in Ptown and the theater world always has something to offer.  Many well known artists were involved over the years in Ptown’s art community, including Eugene O’Neill, John Dos Passos, Tennessee Williams, Norman Mailer and Michael Cunningham.

I highly recommend making your way up to Ptown while here and check out our talented artists and the active lifestyles there.  It’s quite a treat and sweet addition to our little peninsula.  Definitely my favorite town out here.  And it’s the very end of the USA.  A magical place.