Azalea Inn & Villas (Savannah, Georgia Bed and Breakfast, Vacation Rentals and Event Facility)
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Savannah’s Sultry Heat Never Tasted So Sweet: Recipe for Basil Lemonade

August 17, 2014 by Teresa Jacobson

Vixen Basil LemonadePicture yourself poolside on a clear, sunny day. You’re laid out on a lounge chair, working on your tan, while the stress of the day to day melts away. Of course, this poolside rejuvenation session requires a beverage.

This can’t be any beverage, however… you’re on vacation! You need something sweet. Maybe fresh squeezed lemonade…And there needs to be a hint of something…. Some basil would be a nice addition! Obviously, this drink needs a twist to it. How about some Vixen Vodka?

A cold, refreshing glass of Basil Lemonade is the perfect addition to your poolside vacation. Savannah’s sultry heat never tasted so sweet! 

Vacation in a Glass

What better way to spend a day poolside than with a cold glass of Basil Lemonade? One of our favorite recipes here at the Azalea Inn, Basil Lemonade is easy to fix, and even better to drink!  So, try out our favorite summer beverage, or book a last minute summer vacation and we’ll make it for you!

Recipe for Basil Lemonade: 

Basil Simple Syrup

  • 3/4 Cup Sugar
  • 3/4 Cup Water
  • 3/4 Cup (packed) Basil Leaves
  1. Add all ingredients to a small sauce pan.
  2. Heat over medium-high heat, until sugar is dissolved.
  3. Remove from heat and let cool.
  4. Strain out Basil leaves.
  5. Pour into a covered container and store in fridge for up to 2 weeks.

Basil Lemonade

  • 1 1/2 oz Vixen Vodka (or Gin)
  • 2oz Basil Simple Syrup
  • 2oz Fresh Squeezed Lemon Juice
  • 2-4oz Club Soda
  • Basil Leaf for Garnish
  1. Fill Rocks Glass with ice.
  2. Add Vodka, Basil Simple Syrup, Fresh Squeezed Lemon Juice & Club Soda; Stir.
  3. Add Basil leaf for garnish.

Enjoy!

 

Vixen Vodka

We use Vixen Vodka for our Basil Lemonade, and why wouldn’t we? Started in Georgia by two women, Vixen Vodka is the perfect compliment to your summer drink on a sunny day by the pool. For more information on Vixen Vodka, click here. 

Leave the Hard Work to Us! 

When you come for a relaxing getaway at the Azalea Inn & Gardens, be sure to let us know that you would like a refreshing glass of Basil Lemonade. We’ll pick some fresh basil from our gardens and whip up a glass just for you!

 

Azalea Inn and Gardens, a Savannah GA bed and breakfast inn, invites you to reserve a room today to begin enjoying the best experiences in our city, which Travel + Leisure Magazine acclaimed as a “World’s Best City.”

Thanks for reading. Don’t forget to follow Azalea Inn & Gardens on Facebook and Twitter, too!

Dreamsicle Lemonade, a Pool, and Savannah… What else do you need?

May 27, 2012 by Teresa Jacobson

Dreamsicle Lemonade best enjoyed Poolside

It’s summer, at least here in the South, and the warm sultry afternoons definately demand a long cool drink of something, well, Southern.  Sweet Tea is the go-to beverage for most picnic and hot weather days, but here at the Azalea Inn and Gardens we want more.  Dreamsicle Lemonade, a pool and Savannah What else do you need?

This incredible summer beverage recipe was a gift to us from a happy Texas guest – who used to own a tea room – and got raves on her lemonade. So here’s to our Texas Beauty and to you, and to summer at the pool!

 

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A Favorite Savannah B&B Breakfast – Eggs Pomodoro

May 8, 2012 by Teresa Jacobson

Savannah B&B Breakfast favorite

Eggs Pomodoro

favorite breakfast at our Savannah B&B is a pretty simple yet gourmet compliation of tomatoes, biscuits, ham slices, poached eggs and basil – Eggs Pomodoro. The hardest part of assembling this brunch basic is poaching the eggs, but if you follow our suggestions below you will soon be turning out perfect poached eggs that are just soft enough in the center to ooze the creamy yellow yolk in a slow silken stream down the pomodoro infecting each bite with bliss. I know, there are those creatures out there that simply must have their yolk hard – so just leave it in the water longer – it will still look perfect!

Two perfect servings:

1      large tomato, sliced and drizzled with olive oil

4       eggs, poached

4       slices ham, bacon or turkey bacon

2       biscuits (bake lightly and cut in half)

2       tablespoon freshly chopped basil or fresh made pesto

2       tablespoons greshly frated Parmesan Cheese

Prep:  Drizzle tomato slices with olive oil and bake at 350 until tomatoes are soft but not smooshy. Remove from oven and lightly sprinkle with salt and pepper.

Preheat oven to 375.  Bake biscuits to light brown; don’t overcook.

Poach Eggs: Boil 3 cups of water in a large deep frying pan. While waiting for the water to boil, break eggs into individual small bowls and sprinkle with salt and pepper. When the water begins to boil add a sprinkling of salt and 3 Tablespoons of white or cider vinegar. Now gently lower the bowls into the boiling water and allow some of the water to come into the bowl and wrap around the egg, then slip the egg into the water; repeat with all eggs.  Turn the heat OFF. Cover the pan and set the timer for three minutes – you will have perfectly poached eggs if you follow this suggestion.

When the biscuits are done, let them cool slightly, then cut them in half and brush lightly with butter. Cover each biscuit half with the oven roasted tomatoes, ham (or bacon) and top with poached egg. Place a generous dollop of pesto sauce or finely chopped basil on top of the egg, then sprinkle with  parmesan cheese. Broil until cheese melts.

Serve immediately on a bed of mixed greens that have been lightly drizzled with olive oil or your favorite dressing. Creamy Georgia Grits make a nice side.

Still afraid to tackle the perfect poached egg? Book a stay at the inn between June 15 and August 15, and you may take a lesson from Kimberly, our assistant innkeeper, on the secrets of the perfect poached eggs. Just be sure to mention this offer when you book your stay at Savannah’s bed and breakfast of choice, Azalea Inn and Gardens.

The Most Divine Buttermilk Pancake Recipe – EVER!

February 10, 2012 by Teresa Jacobson

Pancakes at the the best bed and breakfast in Savannah GA

Azalea Inn's Blueberry and Pear Buttermilk Pancakes

We believe that we have the most Divine Buttermilk Pancake recipe – EVER!  We make this claim easily after witnessing the unfettered consumption of each deletable bite, right down to the last drip of maple syrup, whenever we serve them. These pancakes are light and moist with a texture that is a cross between a crepe and a pancake.

Preparation is quite simple and the batter is the perfect vehicle for added flavors such as fresh plump blueberries, sliced or diced apples or pears or perhaps toasted pecans. We prefer to assemble the dry ingredients the night before, but this is not necessary. Are you ready?

Buttermilk Pecan Pancakes

Yield: 4 servings of 3 pancakes per serving

1          cup all-purpose flour

2          tablespoons yellow cornmeal

2          tablespoons (packed) golden brown sugar

1          teaspoon baking powder

1          teaspoon baking soda

½       teaspoon salt

1          cup buttermilk

1         cup plain whole-milk yogurt

1          large egg

1          tablespoons unsalted butter, melted

Additional unsalted butter

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.  Avoid over-mixing the batter (it’s okay if there are lumps) to ensure that the pancakes will be airy. At this point, add  your choice of “flavoring”, toasted pecans, sliced bananas or apples, blueberries – you get the idea!

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart.  (If you want to make several different flavors of pancakes, add the ingredient to the top of the pancake now). Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and sprinkle chopped pecans on top; cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

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Would you prefer to have your pancakes served in bed?  Azalea Inn and Gardens, a Savannah GA bed and breakfast inn, invites you to reserve your room today and begin enjoying the best food experiences in our city, which Travel + Leisure Magazine acclaimed as a “World’s Best City” in July 2011.

Call us today at 800.582.3823 or reserve online by clicking here.

Azalea Inn’s Tomato Harvest WOW

July 10, 2011 by Teresa Jacobson

We have had the most incredible garden treats from Azalea Inn and our tomato harvest has inspired our favorite (so far) WOW recipe: Tomato Jam.  I picked the last of our cherry and yellow pear tomatoes  to be turned into our infamous Tomato Jam.  We plan to serve the Jam on Rosemary shortbread at next week’s wine and appetizer hour.  As you can see from the impish faces of Kolin and Courtney, we love our tomatoes!  I am not sure how many of the garden harvested tomatoes made it into the jam, but there was enough for two more canning jars of our oft-requested jam recipe (compliments of Bon Appetite, April 2010).

The recipe itself calls for 5 large tomatoes but we have a plethora of the cherry and tiny yellow pear tomatoes and found that they worked as well, if not better, with the two-tone color. We did not skin these tomatoes as the recipe calls for, instead squeezing the seeds out whole and tossing into the saucepan, no boiling first necessary.

Tomato Jam:

2 1/4 pounds ripe tomatoes (about 5 large)

2 cups granulated sugar

Generous pinch of salt

Generous pinch of ground cayenne pepper

2 or 3 grinds of black pepper

2 or 3 teaspoons freshly squeezed lemon juice

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool.

When cool enough to handle, slip off the tomato skins. Discard the water, but save the saucepan for cooking the jam. Halve the tomatoes crosswise and gently squeeze out the seeds and juice. Chop the tomatoes into 1/3-inch pieces.

Return the tomatoes to the saucepan; stir in the sugar, salt, and peppers. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly but not burning, until most of the liquid has evaporated. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice to taste.

Ladle the jam into sterilized jars. Cover tightly, let cool, and refrigerate. The jam will keep for at least 6 months refrigerated, though it has not lasted that long at the inn!

Azalea Inn and Gardens, a Savannah, GA, historic inn.

Sufferin’ Succotash! from our Garden’s Bounty

June 22, 2011 by Teresa Jacobson

Garden of Eating's Succotash

Sufferin’ Succotash!” was the catch phrase of Sylvester the Cat, a Looney Tunes character from my childhood.  Actually, he lisped “Thufferin Thuccotash” often in his quest to capture “Tweety Bird” of “I Tawt I Taw a Puddy Tat” fame.   So what does that have to do with Azalea Inn and Gardens?  Well, our Garden’s bounty is overflowing with cherry tomatoes, green peppers, yellow and purple bush beans, eggplant and okra right now and the garden pickings were the inspiration for our take on a Deep South favorite – Succotash.

Jake has always loved the okra and tomatoes served at Mrs. Wilkes Boarding House and he cajoled me into doing “something” with all the tomatoes and the just perfect sized okra.  He said he would take it any way I fixed it and I am partial to the combination of baby limas, corn, tomatoes and okra, so… why not add whatever the garden was offering up?

Throwing a few slices of bacon into the skillet to render, I set about chopping a medium onion and two cloves of garlic, seeded and chopped a small jalapeno, then ran down to the garden to pick okra, tomatoes, green peppers, and eggplant to throw into the mix.  While the onion softened in the bacon rendering, I sliced the okra, chopped one green pepper and one tiny eggplant to add to the cornucopia of veggies to come and ran back down to the garden to finish off the crop of beans.  Once the onions were softened and the garlic lightly browned, I threw in a bag of frozen corn (eh-gads, its okay!), and bag of frozen baby limas.  Next came the cherry tomatoes, okra, green pepper and eggplant, threw in the bush beans snipped and cut in half and gently cooked the conconction for about 7 to 10 minutes.  Taste tests indicated a need for salt and pepper and with a small chiffonade of basil sprinkled on top, we were ready to eat!  Served along side a simply grilled rib-eye steak it was easy to get Jake to commit to another 9 years with me!

I grew up in a large family, so it was no surprise that I had leftovers – lots of leftovers.  This morning I added a bit of raspberry wine vinegar to the succotash and with Jake’s tastebuds declaring it a winner have incorporated it into tonight’s appetizers which our guests will enjoy – served cold on  chips – a Salsa Succotash.

Azalea Inn and Gardens takes the locavore route to all things served at the inn – join us this summer for a taste of home-grown cantaloupe and Galia melons, pickled cucumbers, tomatoes served a dozen ways and the refreshing courtyard pool with waterfall creating a perfect respite in the warmth of a Savannah summer.   Book online or call us at 800-582-3823 today to reserve your spot at our “farm table” in historic Savannah, Georgia’s best bed and breakfast!

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Comfort Food and Cold Winter Days

January 17, 2010 by Teresa Jacobson

Fountain Forsyth Park frozen glorySavannah and icicles just don’t fit into the same sentence easily, but as the picture to the left attests, that did happen on the world-famous fountain in Forsyth Park.  We have just emerged from the longest spell of freezing nights in all my years as the innkeeper here.  Winter garb is non-existent in my wardrobe so I found keeping warm a challenge – a windbreaker and the scarf my daughter-in-law, Kelley, knit for me three years ago, a pair of gloves with a hole in one finger, and socks.  As a former New Englander turned Southern Innkeeper, these chilly days were hearkening me back to the food of my youth and memories of my mom, who could take anything in the frig and turn it into a hearty meal for ten, with leftovers!

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