by Donna Cain,
We are always trying new recipes and love to call both the kitchen’s at Brewster by the Sea and the Captain Freeman Inn, our “test kitchen’s” over the winter months as we are continually testing, experimenting and having fun eating all of the results!
We are so pleased to welcome our new innkeeper Elizabeth to our team. Her background is in hospitality and she has a passion for good food. Both kitchen’s have been filled with laughter, wonderful smells and creativity.
We just finalized our summer menu which includes some of the favorites and inspiration from the cookbooks: Flour, Huckleberry and Cookie Love.
Both inns pay special attention to any dietary needs of our guests. We strive to keep our menu creative, simple with the freshest ingredients possible, yet special and indulgent. It’s a fine line and during our own personnel travels we love to visit bed and breakfasts across the country. I find myself gravitating to breakfasts that include a healthy protein and not a lot of sweets. In my mind there is nothing like a perfectly cooked fried or poached egg with homemade toast and jam. Now that is special in my book! Oh and Byron would add it needs plenty of well cooked bacon on the side.
For today’s post I wanted to share a great recipe for Gluten Free Chocolate Macaroons. Whenever we have gluten free guest’s staying with us we usually make this cookie. We came across this recipe years ago when I made them for a wonderful repeat guest that has severe allergies to gluten. Her diet was so restrictive that I wanted to bake her something special. Thinking that this was not appropriate for our other guests, I made a delicious apple tart as well. At the end of the day I was amazed to see that the plate of cookies was totally empty with guest’s coming in the kitchen to ask for more. Added note- the cookie is best eaten a few hours after it comes out of the oven.
- 1 cup semi sweet chocolate
- 4 large egg whites
- pinch of salt
- ½ cup sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla
- 2 cups shredded coconut
- 6 Tablespoons cocoa powder
- Preheat oven to 350. Melt chocolate pieces. In a medium bowl, add the egg whites and salt. Beat well until soft peaks form by adding the white and brown sugar slowly. Fold in the vanilla and coconut. Add cocoa powder and melted chocolate. Gently stir to incorporate. Using a 1 ounce ice cream scoop, scoop cookies onto a cookie sheet lined with parchment paper. Bake 20 minutes or less. Let cool 5 minutes on the cookie sheet before removing to a cooling rack
Bon Appetit and Enjoy!