Oh baby! It's cold outside – advice for creative ways to keep warm

You can leave the home fires burning or better yet, cuddle up at a DINE member inn in front of the fire to stay warm. Shown here: Rabbit Hill Inn. Photo by Jumping Rocks Photography.

With temps hovering around zero and windchills in the “brrrrrr” range, visions of crackling fires,  hot chocolate and steaming soups sound ideal right about now.  DINE members have come up with the top five ways to stay warm this winter beyond the obvious and best one – cuddling in front of the fire at a beautiful country inn. Be sure to share these ideas with your friends who love to complain about the cold.

1)      Get out there and shovel:  It’ll keep you warm while building muscles too.

2)      C’mon baby light my fire:  Turn on the gas fireplace or light a fire in the fireplace.  Nothing beats the warm glow of the fire for staying warm on a cold winter night.

3)      Find the hat: Conventional wisdom says that 20 percent of your body heat is lost through your head in cold weather.  Be sure to pull on your warmest hat when you go outside.

4)      Be a kid again: Pull on the boots, snow pants, mittens and hats and head outdoors with the kids tomake snow angles,  build snow forts and snow men.  Moving around will help keep you warm.

5)      Enjoy a warm beverage: Whether it’s hot chocolate, tea or something a little more potent, rather than enjoying your favorite beverage on the rocks, warm it on the stove and feel the warmth all the way down to your stomach.

Speaking of warm drinks, nothing beats a warm cup of soup on a cold winter day.  The Rabbit Hill Inn has the perfect recipe for the perfect way to warm the heart on a cold winter night with their Vermont Cheddar Soup with Sundried Tomatoes.  Add a crusty baguette and this hearty soup will warm the soul and fill the belly on these cold winter nights. Try this recipe out tonight, then post a comment and let us know how you enjoyed it!

Vermont Cheddar Cheese Soup with Sundried Tomatoes
— Yields 10 servings

Ingredients:

  • 1 cup diced onion
  • ¾ cup diced celery
  • ½ cup diced carrots
  • 2 tsp. minced garlic
  • 1 lb. grated cheddar cheese
  • 1 tsp. Worcestershire sauce
  • 6 Tbls. unsalted butter
  • 4 Tbls. Flour
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp. dry mustard
  • 1 cup chopped sundried tomatoes
  • salt & pepper to taste

Method:

Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Sauté for 5 minutes over medium heat. Sprinkle flour on top and stir constantly for another 5 minutes.

Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes.

Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on a very low heat and add cheese, mustard, cream, sundried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.

Bacon, pancetta, or smoked chicken may be substituted for the sundried tomatoes if you prefer.