Inn the Wild

Laurie Stuehmer, Jason Stuehmer
  • 5.0 (15)
  • PLACES & TRAVEL
  • UPDATED WEEKLY

This podcast is hosted by innkeepers Laurie and Jason Stuehmer and is an entertaining look behind the scenes of owning and running a boutique inn on Cape Cod.

  1. MAR 26

    39. Spring Dreaming

    In this episode of Inn the Wild, Laurie and Jason talk about the spring cleaning happening around the inn, the first year of the Inn the Wild podcast, the new Night Owl in our neighborhood, and our recent visit to Mr. Bob's in Sandwich. The recipe of the week is Madeleines. ............................................................................................................ MADELEINES Prep Time: 20 minutes Cook Time: 8 Minutes Ingredients: Cookies: 1 ¼ c flour2/3 c sugar1 tsp baking powder½ tsp salt½ tsp espresso powder¼ c Dutch processed cocoa powder4 eggs1 tsp vanilla10 tbsp butter, melted and cooledGanache: ½ c heavy cream1 c semi-sweet chocolate chipsSteps: Preheat oven to 375 degrees. Grease and flour madeleine pan and set aside.Whisk together the flour, sugar, baking powder, salt, espresso powder and cocoa powder.In a separate bowl, whisk the eggs and vanilla and then add to flour mixture and mix to combine.Pour melted butter into the batter and stir until fully incorporated.Scoop a tablespoon of batter into each madeleine cavity of the pan. Bake for about 8 minutes until madeleines spring back when lightly touched. Immediately flip over pan to release madeleines and let cool.Pour heavy cream into a microwave safe bowl and microwave for 30 seconds or until hot but not bubbling. Immediately pour chocolate chips into bowl of hot cream and let sit for 3-4 minutes. Stir heavy cream mixture until chocolate chips are fully melted and incorporated, making ganache. Dip the wavy side of the madeleines into the ganache and place on a wire rack to set............................................................................................................. 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

    25 min

  2. MAR 13

    38. Transitions

    In this episode of Inn the Wild, Laurie and Jason share thoughts on the transition to spring, an update on the pool, and recent restaurant visits. The recipe of the week is Manchego Crackers. ............................................................................................................ MANCHEGO CRACKERS Prep Time: 10 minutes Ingredients: 6 tbsp cold butter, grated using a cheese grater3/4 cup flour1/2 tsp salt1/8 tsp cayenne1 1/4 cup grated machego cheeseSteps: Preheat oven to 400 degrees.Place all ingredients into the bowl of a food processor and pulse until it comes together. On a floured surface, gather the dough together and flatten into a 6” disk.Roll dough out to 1/8” thick and using a 2” round cookie cutter, cut rounds and place on baking sheet. Prick each round with a fork.Bake for 10 minutes and transfer to a cooling rack. Crocker Nurseries Town Cove Tap House Inaho ............................................................................................................ 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

    16 min

  3. FEB 26

    37. Hernando

    In this episode of Inn the Wild, Laurie and Jason review the first 2 weeks since reopening. The recipe of the week is our Raspberry Chocolate Ganache Tart . ............................................................................................................ RASPBERRY CHOCOLATE GANACHE TART Prep Time: 15 minutes Servings: 12 25 oreo cookies 6 tbsp butter, melted 1 ¼ c heavy cream 2 c milk chocolate chips 1 tsp vanilla extract 4 c fresh raspberries Powdered sugar 1.     Preheat oven to 325℉. 2.    Crush Oreo cookies in a food processor. Once you have fine crumbs, add butter and pulse until fully combined. 3.    Dump mixture into a 9-inch tart pan with a removable bottom. Firmly press the mixture to the bottom of the pan and a little up the sides. 4.    Bake crust for 10 minutes at 325° F. Cool completely. 5.    In a saucepan over medium-high heat, cook creamuntil hot, but not boiling. There should be plenty of tiny bubbles at the edge of the pan. 6.    Put chocolate chips in a bowl and pour hot heavy cream over the chocolate. Let the mixture sit for 3-4 minutes. Add vanilla and stir until smooth. 7.     Pour chocolate ganache into the cooled crust. Spread into an even layer. Cool on the counter for 2 hours and then in the fridge for 1 hour. 8.    Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with powdered sugar and serve. ............................................................................................................ 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

    24 min

  4. FEB 12

    36. Reopening & Thrifting

    In this episode of Inn the Wild, Laurie and Jason share the behind the scenes perspective of the impending reopening of the inn, restaurant updates, the Thrifting scene on Cape Cod; and a question from guests and listeners. The recipe of the week is Strawberry Truffles. ............................................................................................................ STRAWBERRY TRUFFLES Servings: 15 Truffles Ingredients: 1 strawberry cake mix18oz block cream cheese, room temperature10oz white bakers chocolatepink candy melting waferssprinkles for decorationSteps: Preheat oven to 350 degrees.Spread entire cake mix on baking sheet and bake for 5 minutes to eliminate bacteria. Cool.Beat cream cheese until smooth and fold in cake mix until well incorporated.Cover and refrigerate dough for 2 hours. Using a small scoop, roll dough into balls and let rest for 15 minutes as they expand slightly.Melt the white chocolate and dip each ball, coating it completely. Place on parchment to set.Melt the pink wafers and add to a pastry bag. Cut the tip allowing for just a small hole which will allow for a thin drizzle of pink to be put across the balls. Quickly add sprinkles before pink sets.Truffles can be stored in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. ............................................................................................................ 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

    24 min

  5. JAN 29

    35. Winter in Brewster

    In this episode of Inn the Wild, Laurie and Jason discuss the recent snowstorm, bridge construction plans, right whales in Cape Cod Bay, and updates around Brewster. The recipe of the week is Lemon Cheesecake. Arts Empowering Life Performing Arts Center Cape Cod Bridges Project ............................................................................................................ LEMON CHEESECAKE For the crust 7 oz graham crackers crumbs4 tbsp unsalted butter, melted3 tbsp sugarFor the cheesecake 4 pkg cream cheese, softened1 c sugar1 tbsp fresh lemon zest 4 eggs1 c sour creamSteps: Preheat the oven to 350°F.On a baking sheet, place a sheet of foil large enough to wrap around the outside of the springform pan. To make the crust, mix the cookie crumbs with the melted butter and sugar until you get the consistency of wet sand. Press the crust mixture into the bottom of a 10-inch springform pan in an even layer. Bake for 15 minutes. Remove from the oven and set on a cooling rack.Reduce the oven temperature to 325 degrees. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water to create a steamy oven for the cheesecake to bake.Beat the cream cheese until smooth and creamy, scraping the sides of the bowl a few times. Beat in the sugar and lemon zest. Beat in the eggs one at a time, mixing until each egg is combined. Do not over mix. Add sour cream and mix just until combined.Spread batter over crust in pan and put on foil lined baking sheet. Pull foil up and around outside of pan.Bake for 1 hour until top is set but middle still jiggles a bit.Turn off oven and allow cheesecake to cool for 1 hour.Crack open oven door and let cheesecake continue to cool for another 30 minutes. Transfer cheesecake to cooling rack on counter to cool completely.Transfer to refrigerator for at least 4 hours before serving. Just before serving, smooth a layer of lemon curd on the top of the cheesecake and pipe whipped cream............................................................................................................. 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

    25 min

  6. JAN 15

    34. Love is in the Air

    In this episode of Inn the Wild, Laurie and Jason talk about upcoming Galentine's and Valentine's Day happenings around the Cape and the winter to-do list updates. The recipe of the week is Raspberry Thumbprint Cookies. ............................................................................................................ RASPBERRY THUMBPRINT COOKIES Prep Time: 10 minutes Servings: 30 cookies Ingredients: 1 c softened butter 1/2 c sugar 2 egg yolks 1 tsp vanilla extract 2 c flour 1/2 tsp salt raspberry jam Steps: 1. Preheat the oven to 375. Line a cookie sheet with parchment and set aside. 2. Cream butter, sugar and egg yolks. Add vanilla, flour and salt and beat. 3. Roll into small balls and make an impression in center of cookie with a floured thumb. Bake for 10 minutes. 4. Make an impression again and fill with raspberry jam. Bake for another 3 minutes. ............................................................................................................ 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

    17 min

  7. JAN 1

    33. Fresh Start

    In this episode of Inn the Wild, Laurie and Jason talk about winter happenings near the inn and recent dining recommendations. The recipe of the week is a Citrus Gimlet Cocktail. ............................................................................................................ CITRUS GIMLET Servings: 1 Ingredients: 2 oz Gin (Bombay Sapphire recommended)1 oz Fresh Lime Juice1 oz Simple SyrupSteps: Fill a shaker with iceAdd each of the ingredients to the shakerShake well until chilledFill a coupe glass with iceStrain from the shaker into the glassEnjoy!............................................................................................................ 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

    18 min

  8. 12/18/2025

    32. Winter Fun

    In this episode of Inn the Wild, Laurie and Jason talk about a few new spots on the Cape and what's happening around the inn this time of year. The recipe of the week is Red Velvet Thumbprint Cookies. ............................................................................................................ RED VELVET THUMBPRINT COOKIES Prep Time: 20 min Servings: 2 dz Cookie Ingredients: 1 c butter, room temperature1/2 c brown sugar1 egg yolk1 tsp vanilla extract2 c flour3 tsp red food coloring2 tsp cocoa powder3/4 c sanding sugarFilling Ingredients: 4 oz cream cheese, room temperature1 egg yolk1/4 c sugar1/4 tsp vanillaSteps: Preheat oven to 300 degrees. Line a cookie sheet with parchment.Beat butter, brown sugar, egg yolk and vanilla until light and fluffy. Add flour, food coloring and cocoa powder and mix until it becomes a dough.With a small ice cream scoop, scoop dough and roll into balls with your hands. Roll balls in sanding sugar and place 2" apart on cookie sheet. Indent each ball with your thumb.Bake for 10 minutes. While cookies are in the oven, beat the cream cheese, egg yolk, sugar and vanilla until smooth.Remove cookies from the oven after 10 minutes and indent the cookies once more. Using a small spoon, fill each indent with filling.Bake cookies for an additional 12 minutes until filling is set.Cool completely before serving. Store covered and in refrigerator.Love Farms ............................................................................................................ 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

    33 min
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Ratings & Reviews

5
out of 5
15 Ratings

About

This podcast is hosted by innkeepers Laurie and Jason Stuehmer and is an entertaining look behind the scenes of owning and running a boutique inn on Cape Cod.

Information

  • Creator
    Laurie Stuehmer, Jason Stuehmer
  • Years Active
    2025 - 2026
  • Episodes
    39
  • Rating
    Clean
  • Copyright
    © Laurie Stuehmer, Jason Stuehmer
  • Show Website
    Inn the Wild

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