by Donna Cain
I am a self taught chef and while I have taken many cooking classes, my basic training has been in our inn’s kitchen. I love to try new things and know that I am a baker at heart! I love the smell of homemade bread and have always looked at the dessert menu first when dining out. Thus, my inn keeping career for the past 11 years has been a match made in heaven!
Breakfast and afternoon tea is a special time at the inn, and every winter and spring I test new recipes for our summer menus at Brewster by the Sea and our sister inn, the Captain Freeman Inn. Some of our new creations include egg sandwiches on homemade Focaccia rolls and Cheddar cheese, Fried Eggs with Polenta and homemade sausage, a new recipe for decadent Sunday Waffles , Polenta cakes with Shitake mushrooms, poached eggs and Canadian bacon, just to name a few of our new breakfast entrees. All of our breakfasts include a wonderful home baked course to go with your coffee or tea. Our Apricot scones with homemade raspberry jam is one of our most requested menu items with our repeat guests-
and Nanna’s blueberry muffins one of my favorites-
And all of our breakfasts include plenty of fresh fruit, organic and fresh picked whenever possible-
We are known for our homemade raspberry jam which is made from raspberries picked from our own patch
and fresh vegetables from our garden. Antonio is helping us with our tomato harvest.
My latest favorite is a simple Molten Chocolate Expresso mini cupcake with pistachios. It’s one of those recipes that everyone thinks is hard to make. It’s actually easy to whip up and comes out perfect every time. I love to combine salty flavors with sweet and have found good chocolate combined with salty pistachios is a wonderful combination. The picture shown below has a simple chocolate ganache and we have not yet added the nut topping.
Recipe for Molten Chocolate Expresso Mini Cupcakes
Makes 18 mini cupcakes
8 Tablespoons unsalted butter (1 stick)
2/3 cup sugar
16 ounces good quality bittersweet chocolate, coarsely chopped
2/3 cup flour
2 Tablespoons instant coffee or expresso powder (the stronger the better)
1/2 teaspoon salt
2 teaspoons pure vanilla extract
ganache glaze and chopped pistachios for the topping
Preheat oven to 400. Grease small muffin cups with soft butter and dust with sugar. Melt chocolate until smooth. in a bowl whisk together the flour, expresso powder, and salt. In a mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until completely incorporated. Add the flour mixture and beat until combined. Fold in the vanilla and melted chocolate. Spoon into prepared cups and bake until the cakes do not jiggle, approximately 8-10 minutes. Let cool and glaze with your favorite frosting or ganache and top with chopped nuts.
Here’s to a wonderful season at Brewster by the Sea filled with happy guests, wonderful weather and delicious food!