As about 80-million people along the Eastern Seaboard are hunkering down for winter storm Jonas, the 2016 blizzard of the century, all we can think of here in DINE country is comfort food. Storms seem to rev the inner-chef in all of us. After all, the weather outside is so frightful, why not stay inside and cook up something yummy to help out in watching all that snow fall. And after that shoveling, a steaming bowl of soup makes the ideal warm-up. Best of all, these soups are gluten-free and vegetarian so no need to worry about those with special dietary issues. These New England inn recipes will work.
After the storm has passed, come ease those aching shoveling muscles at any of the 12 Distinctive Inns of New England. A romantic winter getaway or a spa vacation is just what the doctor orders after days on end of shoveling. And don’t worry, comfort food is always on tap at these distinctive inns.
Yet in the meantime, assuming you’ve stocked the kitchen for the storm, try a few of these Distinctive Inns recipe ideas to take the storm edge off.
CURRY CARROT BROCCOLI SOUP from Rabbit Hill Inn
Plan on sharing this delicious soup recipe with all your friends. Better yet, it’ll last for a number of meals or at least until the snow stops!
1 medium onion, medium dice
3 stalks celery, medium dice
3 cloves garlic, minced
5 carrots, medium dice
1 head broccoli, rough chopped
6 Tbls butter
3 qts water
1 qt heavy cream
4 Tbls salt & pepper to taste
4 Tbls curry powder
¼ cup brown sugar
Boil broccoli until tender; then shock in ice water for greener color. Set aside.
In a stock pot, sweat onions, carrots, and celery until soft. Add garlic and cook for 3 more minutes.
Add water, bring to a boil, and then reduce to simmer for 10-15 minutes. Add broccoli, curry, brown sugar, and salt & pepper. Cook for 10 more minutes then puree.
Then return to stock pot and add heavy cream. Stir in puree and allow cream to warm. Serve when desired temperature is reached.
Makes one gallon.
CARROT PUREE with GINGER and ORANGE from Deerfield Inn
3 lb carrots cut into ½” rounds
2 Tbls sugar
1/3 cup fresh orange juice
2 Tbls lemon juice
1½ Tbls grated ginger
2 Tbls maple syrup
1Tbls orange zest
¼ cup cream
½ cup butter cut in pieces
salt and pepper to taste
fresh grated nutmeg
Cook carrots in water with sugar for 25 mins. Drain.
Dry carrots in oven for 3-5 mins at 200º.
Heat orange juice, lemon juice, ginger, maple syrup, zest, cream.
Take carrots, put in food processor, add the orange juice mixture, process.
Add the butter 1 piece at a time until completely incorporated. Season with salt, pepper, and fresh nutmeg.
Serves 6 people
GRAFTON CHEDDAR ALE SOUP from Grafton Inn
This popular recipe is often served at The Old Tavern Restaurant at the Grafton Inn. (To keep it gluten-free, use gluten free beer instead of McNeill’s Firehouse Ale)
1 garlic bulb, roasted
1 sweet onion, chopped & caramelized
1 red pepper, diced ¼ inch pieces
1 green pepper, diced ¼ inch pieces
1 carrot, peeled and diced ¼ inch pieces
2 shallots thinly chopped
2 qt vegetable stock
1-pint heavy cream
2 pounds, Grafton 1 or 2 Year Aged Cheddar (shredded)
1 22 oz McNeill’s Firehouse Ale (or other amber beer)
3 large Yukon gold potatoes, diced ½ inch pieces
¼ pound unsalted butter
Extra virgin olive oil
Sauté shallots, peppers, carrots until soft in 2 T olive oil and 1 T butter. Add bottle of beer and simmer 5 minutes.
Add caramelized onions, potatoes, stock and remaining butter. Simmer until potatoes are tender. Then turn off flame.
Add cream, roasted garlic and cheddar slowly with whisk. Puree in blender. Add salt and pepper to taste. Garnish with fresh chives and croutons.
Yield 1 gallon.
Visit each of the Distinctive Inns of New England by clicking below on links that will take you directly to each of their websites. Better yet, visit them in person for your next romantic winter getaway or singles celebration in DINE country.
In Rhode Island: Cliffside Inn in Newport
In Connecticut: Inn at Harbor Hill Marina in Niantic.