Rediscovering Breakfast #7

I am so tickled with this new mission to find new recipes. We are having so much fun!

This weekend we added a new twist to our repertoire of menu options. We just hired a new chef to cook for the Captain Freeman.

DSC00252Esperanza comes to us with a wealth of experience in the kitchen and a side passion to cook authentic Mexican food. When we were planning the weekend menus for Brewster by the Sea and the Captain Freeman Inn, I was excited to include some of her favorites as an option for our guests.
On Friday we experimented with a new Lemon-Ricotta Pancake.DSC00254 Ricotta cheese lends a delicate, airy texture to these pancakes and the freshly grated lemon zest adds a hint of citrus flavor. We served it with a warm compote of fresh, sweet berries.

I am also looking to add a savory or sweet bite that guests can enjoy with their coffee and tea when they first sit down for breakfast. Last week we visited our favorite coffee house in Orleans, the Chocolate Sparrow, to enjoy a cup of mocha coffee. We decided to splurge and enjoy some sweets, and I had the most delicious apple tart. It was served warm with apples that were perfectly sweetened and a delicious home made pastry. On the drive home I decided to find a similar recipe for Saturday’s breakfast.
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I landed on a recipe that I found on the internet that included sour cream in the dough that made for a pastry that was part puff and part pie in flavor. I purposefully made the tarts small so as not to spoil the main breakfast. Guests staying at the Captain Freeman Inn loved the tarts, and I am always encouraged when none are left:) The dough was actually very easy to make, and I put the tarts together the evening before. I used sweet Granny Smith apples and sweetened them with sugar, fresh lemon juice and cinnamon.

Sunday’s breakfast was a true adventure and included an option of blueberry buttermilk pancakes or Huevos Rancheros Tostadas. Oh my gosh, they were so delicious and the pancakes were a perfect side option for guests that do not like Mexican.DSC00262
After our guests were served all of our staff sat down to enjoy Esperanza’s meal. I was so impressed and ate every single morsel on my plate. The food was so intensely flavorful but not hot. I was not hungry until dinner and found her cooking to be filling and satisfying. I have always wanted to do some Mexican breakfasts at the inn but did not feel confident. Next weekend we are going to duplicate this menu with different guests staying at Brewster by the Sea and Captain Freeman but this time around, Esperanza will make the pancakes and Donna will do the Tostadas…..a learning breakfast to say the least.

Bon Appetit!

Rediscovering Breakfast on Cape Cod- Breakfast #5

Almond-Crusted French Toast served with Strawberries and Hickory Smoked Bacon

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Everyone loves a good French Toast and today’s version was a huge success!  I especially like to use Challah bread as it really absorbs the custard creating an eggy, sweet old fashion favorite. Crunchy almonds, fresh strawberries and fragrant orange zest brings this classic breakfast dish to a whole new level!

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Bon Appetit to all of our guests staying at our Cape Cod bed and breakfast, Brewster by the Sea and Captain Freeman Inn!

Cooking Schools at the Captain Freeman Inn

Cape Cod Culinary and Captain Freeman Inn

Presenting a season of Mediterranean cooking with locally grown ingredients, combined to create small plates with big flavors.

Demonstration at our Cape Cod Culinary Cooking School

Demonstration at our Cape Cod Culinary Cooking School

Our chef, Carol Edmondson, has been combining the simple, healthy preparations of Mediterranean cuisine with fresh local ingredients in the kitchen of the Captain Freeman Inn for many years. Her professional training, world travel and love of food and sharing her cooking knowledge with others, was the inspiration for our cooking classes. Classes are held in our welcoming kitchen, built by master ship builders in the mid nineteenth century, with an eye for light and air.

We had a sold out class in  November’s Tuscan class featuring northern Italy at its best and show casing game birds, local cranberries, root vegetables, seafood and herbs flavored with Italian pancetta, Parmesano Reggiano and Tuscan olive oil.

Our 2013 schedule is noted below:

On February 9th we will explore Naples and southern Italian winter comfort food. Naples is known for it’s fresh made and cured cheeses, herbs and olive oil. Agro dolce (sweet and sour) dishes make great use of winter squashes like pumpkin, acorn and butternut. Salumi or cured meats play a key role in flavoring pastas. The Campagnia region has over 35,000 pizzerias and pizza is a signature street food in Naples. Our menu will make the most of these flavors using local fresh ingredients.

On March 2nd we will sample the classic cuisine of Rome, influenced by it’s history and geography. Rome is the home of many religions and ethnic groups not unlike many major cities. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient both fresh and preserved in Salumi. Artichokes and eggplants are fried in olive oil to whet winter appetities. Capers and other pickled vegetables perk up the winter Roman table. A harvest of flavors to bring to our late winter menu along with the freshest of local food and preserves.

March 9th brings us to the island of Sicily with its Morrish, Greek and Italian flavors. Sicily is not unlike any other region of Italy. You will find hints of the middle east with lemons, cumin and other unique flavors in braised and grilled preparations. Rice plays a leading roll. Fresh tuna caught off the Sicilian coast in the early spring is prepared and preserved to perfection. Rosemay and oregano perfume the hillsides and our menu!

Fresh grilled tuna

Fresh grilled tuna

On March 23rd we will sample Avignon in the heart of Provence, true French country cuisine influenced by ingredients found daily in the market square. In March, the mistral, a cold winter wind from the Alps, blows across Provence. Warming stews and soups are a must. Spring lamb, winter squash, great cheeses and local grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Poached winter fruits finish hearty meals.

Fruit tart for our dessert

Fruit tart for our dessert

April 6th brings us April in Paris. Classic French preparations featuring the finest local ingredients available in the spring. Fiddle heads, asparagus and baby greens adorn spring salads. Berries are a must in tarts. Cheese is everywhere in great variety. Young chickens and ducks are available to roast on a bed of root vegetables and to confit, a slow braise in a bath of chicked or duck fat produces a succulent result. Bread is a central ingredient for a perfect Parisian meal. We will pair locally raised poultry with great Parisian flavors.

As local and imported ingredients become available and our menues begin to develop we will keep you posted on what’s coming in each upcoming class.

All of these cuisines are world renowned for their fresh ingredients, simple home based preparations and complex flavors. The tradition of small plates simply prepared and enjoyed almost any time of day is well established throughout the Mediterranean region.

The class will be from 2 – 4:30 PM on Saturday with wine tasting that is paired with the food made in the class beginning around 5:30. We then all gather fireside to enjoy all of the food made earlier in the class along with plenty of laughter and good cheer!

The two night package can be either a Friday/Saturday stay or a Saturday/Sunday stay in best available room at time of booking. The package includes breakfast each morning, afternoon tea, cooking school for two with wine tasting and dinner afterwards. 2 night package- $649 plus tax

Our permit for the cooking school from the Brewster selectmen’s office requires that the attendees be guests at the inn. To accommodate local Cape Codders, we also have a one night package, call us for details.

We are offering a $50 coupon off of our cooking school package if you book your reservation in January.

Rediscovering Breakfast on Cape Cod-Test Breakfast #3

My mind cannot stop thinking about breakfast foods…….I actually fall asleep and wake up thinking about all the new recipes. Our winter guests staying at our Cape Cod Bed and Breakfast, the Captain Freeman Inn and Brewster by the Sea Inn and Spa have all been such good sports and seem to be enjoying the adventure. I usually have a motto of not trying a new recipe for our breakfasts until I try it once or twice. For this  new culinary adventure it feels OK to just roll out the new recipes to our guests. I always appreciate their honest feedback and am on a roll as the first 3 have been absolute winners! (I always have backup items in the freezer and can resort to something simple like herbed eggs if the recipe fails:)

Last night I decided upon a new recipe for our first course for our Sunday breakfast. Each breakfast now begins with a  new  “surprise health nectar” and a fresh baked delight that our guests can enjoy with their coffee or tea. I wanted to create items that were light, flavorful and not too filling. Muffins always seem pedestrian so my eye has been going to miniature bite size scones, pastries and biscuits. This mornings menu included a wonderful Savory Cheese Puff with Gruyere cheese and black pepper.

I was wide awake at 5am this morning with visions of cheese puffs bouncing in my mind. I decided to get an early start since I was trying something new. The cheese puffs were actually very easy to make and all came our picture perfect! Once they came out of the oven I placed them on a warming tray so that they were warm when we served them to our guests. Cheese puffs also freeze really well and can be used later.

Savory Cheese Puffs

Savory Cheese Puffs

These airy cheese puffs are a relative of the popover, leavened only by eggs to expand in the heat of the oven. Called gougeres in French, they are a delicious way to start your day.

Bon Appetit!

This recipe is a keeper and has been added to our new recipe book that I am creating for our staff to use. Once I get organized I want to collect all the good recipes and have a cookbook available for our guests. As always, just let me know if you would like any of the recipes that I blog about. I have always said that life is too short to keep any recipes secret!

Rediscovering Breakfast on Cape Cod-Test Breakfast #2

We are on a quest to find 14 new breakfasts to serve at our Cape Cod bed and breakfast, Brewster by the Sea and Captain Freeman. This morning was day 2 and I was delighted with the results.

We have a lovely couple staying with us at the Captain Freeman, and I had heard through our staff that the gentleman loved savory.Zeumer-Breakfast_20130102-0002

So my mission yesterday was to find a new recipe that included eggs. I landed on a recipe that was Buckwheat Crepes with Ham, Gruyere and Fried Eggs. The recipe intrigued me as I have always wanted to do a savory crepe. We have served raspberry crepes with Mascarpone cheese and Lemon curd. They were delicious, but I always felt like it was an ultra sweet breakfast that some of our guests did not enjoy.

The results were amazing and a wonderful combination. I made the batter early this morning and refrigerated it for several hours. I then made each of the crepes and kept them warm on a warming plate. When the guests arrived I prepared each crepe with a little butter, grated cheese and thin slices of Black Forest Ham. I then topped with a little more cheese and placed in the oven while I cooked the sunny side eggs.

Buckwheat Crepes with Sunny Side Eggs

Buckwheat Crepes with Sunny Side Eggs

Our guest gave us an A+rating, and I took that as a compliment since both were very worldly travelers, appreciating good food and spending time in Provence.  I had a little left over and left a platter in the frig for our son to eat when he returned from the gym. I just smiled when he called and asked us what accompanied the eggs…he loved it and ate every morsel. We always offer breakfast alternatives which today include old fashion cheereos and blueberries….how special is that!

How sweet to order Cheereos with Blueberries!

How sweet to order Cheereos with Blueberries!

So, I now have two new recipes to add to our summer menu. These crepes really were exceptional and a nice compliment to the sunny eggs.

Bon appetit from Cape Cod!

Rediscovering Breakfast at the Captain Freeman Inn on Cape Cod

by Donna Cain, Innkeeper and owner

I have always loved breakfast with fond memories of my mom’s breakfast on Saturday and Sunday. It was such a special time for our family to gather and not be hurried! When we purchased Brewster by the Sea Inn and Spa I was so thrilled to recreate this vision and feeling for our guests. I was testing many new recipes way before we closed on the inn and still have friends in Houston that tease us about the “test” breakfasts they use to enjoy after church on Sunday. It’s been 9 years now since we started this wonderful career of being innkeepers, and I have found over the last few years that we have, out of habit, been making the same breakfasts- our guests love them and they are healthy, farm to table, always homemade and usually very little comes back to the kitchen. BUT, I have always been a huge proponent of change and realized over the holidays that I was ready to take on a new challenge of creating some creative new breakfasts for our guests. We’ll certainly keep a few of the favorites such as the buttermilk pancakes and herbed eggs, but it feels appropriate to reach out of my comfort zone and try some new things.

And so this blog seemed like the perfect vehicle to chronicle all of the recipes I will be trying over the next few months. The goal is to have 14 new menus in place by May which will include a savory and a sweet option for our guest. We have also decided to add a 4th course to our breakfast meal which will be a petite homemade scone or muffin to enjoy over your coffee of tea while you wait for your main course.

Today is New Year’s Day and my quest to test and create new menus for the Captain Freeman Inn and Brewster by the Sea begins.

This morning our guests enjoyed an apricot scone with our homemade raspberry jam and sweet butter. Fresh fruit is always important and today included fresh squeezed orange juice and cantaloupe with fresh pomegranates.

My new adventure was creating a cinnamon bun similar to the ones in the mall. Just the smell alone is intoxicating. I was so tickled to find a recipe that is very close in a cookbook that was given to me this Christmas. I made the sweet yeast dough last night and rolled the buns so that all I had to do this morning was to bake and frost. They truly were amazing with not one left.

Savory Breakfast at the Captain Freeman Inn

Savory Breakfast at the Captain Freeman Inn

We also had a wonderful omelet with a suggested filling of sauteed mushrooms, sun dried tomatoes, Gruyere cheese and greens. It is a yummy combination but we always give our guests an option to make the omelet any way they like.

Tomorrows test breakfast is Buckwheat Crepes with Ham, Gruyere and Fried Eggs……yum……..oh the joy of being a happy innkeeper!

Happy New year to all.

Meet The Captain Freeman Inn 2012 Team

by Shannon Lane

I am one of those lucky people who is fortunate enough to love both what I do for work and the people I get to work with here at the Captain Freeman Inn. I have so enjoyed getting to know each of them, so it only seems fair for me to share the joy and let you get to know them a bit too!

From left to right, Nathan, Antonio, Mitzi, Corrine and Shannon enjoy one of Donna’s delicious breakfasts!

Lisa has been working as our Head Breakfast Chef, occasional Innkeeper and Housekeeper at the Captain Freeman Inn since it was purchased back in January 2011 (she had previously been doing Housekeeping over at our sister property, Brewster By The Sea). A native Cape Codder, Lisa lives with her boyfriend Bryan right here in Brewster at Sweetwater Forrest. Together they have three dogs, and Lisa also owns a horse that she rescued from the racetracks. She is an absolute genius in the kitchen, and especially loves making and decorating beautiful cakes for all of our guests’ special occasions. Someday she would love to go to veterinary school, but I selfishly don’t ever want her to leave us because I can’t even imagine this place without her smiling face :).

Nathan is our Property Manager, occasional Innkeeper and a general Jack of All Trades. Raised in Houston, he is a southern gentleman at heart who has temporarily relocated to New England for schooling. Nate does just about everything you can imagine around here, from landscaping to rewiring lamps to renovating bathrooms! He is currently attending UMass Dartmouth with a double major in Biology and Economics, which makes him an official smarty pants, and when not staying on campus during the school year he lives right here at the Inn. His sense of humor is appreciated by coworkers and guests alike, and his sharp intelligence has led to many interesting conversations in our guest lounge.

Corrine is our Main Housekeeper, and I like to call her Corrine the Machine because she is so good and so fast at what she does! Originally from Jamaica, she moved to the United States in 2009 to be close to her sister, niece and nephews. An Aunt Extraordinaire, Corrine loves to spend time at home with her family in Orleans playing games, going to the beach, and watching Disney movies. Her quiet demeanor and compassionate nature mask a wicked sense of humor, and we would be absolutely lost without her here.

Denise and Mitzi are the primary Housekeepers over at Brewster By The Sea, but we are lucky enough to be blessed with their company a few days each week when they help out here at the Captain Freeman Inn. They are both Jamaican residents who work on the Cape in the summertime, and between the two of them they could floor a room with laughter! Always up for a joke, a game, or a spontaneous dance party, their positive energy is positively contagious. Sometimes they will even cook a delicious Jamaican meal for the rest of the staff! They are both major assets to our team, and we are lucky to have them.

Antonio is our resident Handyman, and he can honestly do just about anything! Painting, landscaping, tiling, plumbing, electrical wiring, furniture repairing – you name it, Antonio does it. Born in Colombia, he has been living in the United States for the past 20 years and working hard to put his children through school and, he hopes, to eventually move his entire family here to be with him. His work ethic is unparalleled, and the fact that he does it all with a huge grin lighting up his face makes me respect him even more.

Our newest team member is Emily, and she has been hired as an occasional Breakfast Chef, Server and Housekeeper. Recently married, she and her husband live right here in Brewster and during the off season she works as a substitute teacher for the Brewster Elementary School system. She has been a most welcome addition to our summer staff, and her coconut cupcakes are already a guest favorite!

Last, but certainly not least, we have Donna and Byron Cain, Owners of this beautiful establishment. They are two of the most warm, genuine, compassionate and well-intentioned people I have ever met. Byron is originally from Wyoming, and his previous career as a geophysicist allowed him to travel the world from China to Nigeria to Colombia. Donna was born in the Berkshires and she spent many years catering in that area before becoming a furniture buyer in Houston. Luckily for all of us, they decided to leave their “normal jobs” back in 2003 to open their first Bed & Breakfast, Brewster By The Sea. After mastering the art of Innkeeping there, they decided to purchase their second B&B, the Captain Freeman Inn, in January 2011 and have lovingly restored this beautiful property ever since.