Christmas at Azalea Inn in Savannah

Considering a getaway for the holidays this year?  Come to your home away from home in Savannah, GA at Azalea Inn & Villas.  Enjoy a perfect holiday by the warmth of the fire in the living room and a gourmet feast with family and friends in the dining room.  Give yourself the gift of relaxation while we do all the work of Christmas at Azalea Inn in Savannah.

Christmas is a beautiful time of year to visit Savannah.  Historic architecture draped in twinkling lights, shopping downtown on Broughton Street, Christmas shows at the Savannah Theater, and being pampered silly at at Azalea Inn.  Stay in one of our luxurious rooms in the main house or with friends in one or our spacious villas on the property.  Our expert staff will show you the best of Savannah during the holidays and cook you a feast on Christmas Day.  Make your reservations now and let us know that you’ll be joining us for dinner.  Christmas dinner menu is below along with a few of our favorite Christmas recipes for you.  We look forward to spending Christmas at Azalea Inn in Savannah with you!


Azalea Inn & Villas Christmas Dinner 2016


Dates with Bacon & Smoked Blue Cheese
Warm Oil Poached Shrimp Cocktail with Assorted Sauces
Local Cheese Board with Fruits & Crackers


Wild Mushroom Bisque


Frisee with Poached Cherries, Pistachios & Crispy Chicken Skin


Sliced Beef Tenderloin with Red Wine Demi-Glace
Chestnut & Pumpernickel Bread Pudding
Cauliflower Puree
Rainbow Chard
Green Beans with Orange Rosemary Gremolata


Dark Chocolate Mousse
Pear Galette with Pecan Crust

Mushroom Bisque

Yield 8-10 servings

2lbs Mushrooms, thinly sliced
2 large Onions, peeled & chopped
2 cloves Garlic, finely chopped
4 TBS AP Flour
4 Pints Hot Chicken Stock
2 Bay Leaves
Fresh Parsley (handful), finely chopped
Sprig of Fresh Thyme, finely chopped
1 cup Heavy Cream
Salt & Pepper, to taste

Heat oil in large saucepan.  Add the onions and garlic, cook until softened. Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly.  Add the flour, and stir well to coat the mushrooms and onions.  Pour in the stock, stir and bring to a boil, add the bay leaves, parsley and thyme.  Simmer for about 15 minutes, stirring occasionally. Remove the bay leaves. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.  Return soup to pot and stir in cream.  Season to taste.

Dark Chocolate Mousse
Yield 4-6 servings

5 ¼ oz bittersweet chocolate, coarsely chopped
14 oz cold heavy cream
Whites of 3 large Eggs
1 oz Sugar
Sweetened Whipped Cream, garnish
Shaved Bittersweet Chocolate, garnish

Place chocolate in a large bowl and set over a double boiler at a low simmer.  Stir until chocolate is melted.  Turn off heat and let stand.  Beat cream over ice until soft peaks form.  Set aside and hold at room temperature.  With a mixer, whip egg whites to soft peaks.  Gradually add sugar and continue whipping until firm.  Remove chocolate from the bowl and using a whisk, fold in egg whites all at once.  When the whites are almost completely incorporated, fold in the whipped cream.  Cover the mousse and refrigerate for approximately 1 hour or until set.  Serve in goblets with more whipped cream and shaved chocolate, if desired.

Azalea Inn and Villas, 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.”

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