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.
Esperanza 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. 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.
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.
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.