Bonjour Ya'll: Heidi's Fusion Cooking on the South Carolina Coast, by Heidi Vukov
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Bonjour Ya'll: Heidi's Fusion Cooking on the South Carolina Coast, by Heidi Vukov
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“Bonjour, Y’All,” the slogan for Heidi Vukov’ Croissants Bistro and Bakery in Myrtle Beach, South Carolina, perfectly encapsulates the popular restaurant’s elegant and delicious pairing of two distinct culinary traditions—European cuisine and Southern home cooking. This book celebrates Croissants’ diversity, featuring dozens of menu delights such as Crab Cakes, Angry Bulls Bay Clams, and Peach Pork Tenderloin, recipes that successfully combine the elegance and finesse of the French palate with the hospitality and warmth of the Southern kitchen. Also included among the more than fifty recipes are Germanand Italian-inspired dishes, summer cocktails, and sumptuous confections such as Black Forest Torte from Croissants’ award-winning European bakery.
“Heidi Vukov moved from Pennsylvania to South Carolina in the early 1990s, and shortly thereafter opened Croissants Bistro and Bakery in Myrtle Beach. Since then, she’s been named South Carolina Restaurateur of the Year and Croissants has become a destination restaurant on the South Carolina coast. Heidi lives in Myrtle Beach with her husband, Gary, and has four children scattered across the United States in Utah, Tennessee, Washington, D.C., and California.
“Sara Sobota has been a freelance writer in the Myrtle Beach area for twenty years. Her travel and lifestyle writing has appeared in such magazines as US Airways and Agent@Home, and she also blogs for the Huffington Post. She teaches composition, journalism, and business communication at Coastal Carolina University.
Bonjour Ya'll: Heidi's Fusion Cooking on the South Carolina Coast, by Heidi Vukov- Amazon Sales Rank: #934559 in eBooks
- Published on: 2015-06-22
- Released on: 2015-06-22
- Format: Kindle eBook
From the Inside Flap
French Bread
A signature Croissants item , French Bread has roots deep in Heidi’s family history. Her grandparents in Germany served a small roll―or brötchen, German for “small bread”―every morning, with meats and cheeses for adults and Nutella for the grandchildren. In fact, the fresh bread made an appearance on the table at every meal throughout the day. French Bread was a central item when Heidi opened the doors of her bakery and café in 1995, and its aroma permeated the restaurant throughout breakfast and lunch. The recipe continues to hold a focal role on the menu and in the ambiance of the restaurant, as every dinner guest is served complimentary French Bread with sides of sea salt butter and black-eyed pea hummus.
Makes 6 loaves | Prep time: 3 hours | Bake time: 20 minutes
5 tablespoons active, dry yeast 4 cups warm water (110°F) 9 1⁄ 2 cups bread flour 2 tablespoons sugar 1 tablespoon salt 1⁄3 ounce melted butter Vegetable oil Cornmeal1. Mix yeast into water until dissolved. Set aside.
2. In a separate bowl mix flour, sugar, and salt. Add yeast mixture. Then add butter. Knead dough until smooth.
3. Oil sides of large bowl. Place dough in large bowl and cover with clean cloth. Let dough rise for 1 hour.
4. Divide dough into 6 (14-ounce) portions. Roll into French Bread–shaped loaves approximately 22 to 24 inches long.
5. Place loaves on baking pan that has been greased with vegetable oil and sprinkled with cornmeal. Let rise about 1 1⁄ 2 hours, or until doubled. Meanwhile, preheat the oven to 400°F.
6. Using a razor or very sharp knife, make 5 to 7 diagonal cuts across the top of the bread.
7. Bake for approximately 20 minutes, spraying with water every 5 minutes to make the crust crispy. Flip loaves during the last 5 minutes of baking to brown the bottoms.
About the Author HEIDI VUKOV moved from Pennsylvania to South Carolina in the early 1990s, and shortly thereafter opened Croissants Bistro and Bakery in Myrtle Beach. Since then, she’s been named South Carolina Restaurateur of the Year and Croissants has become a destination restaurant on the South Carolina coast. Heidi lives in Myrtle Beach with her husband, Gary, and has four children scattered across the United States in Utah, Tennessee, Washington, D.C., and California.Sara Sobota has been a freelance writer in the Myrtle Beach area for twenty years. Her travel and lifestyle writing has appeared in such magazines as US Airways and Agent@Home, and she also blogs for the Huffington Post. She teaches composition, journalism, and business communication at Coastal Carolina University.
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Most helpful customer reviews
0 of 0 people found the following review helpful. Perfect for gifting! By E Wow! What a treat! Just the right twist of Southern mixed in!This cookbook will make a wonderful gift for all the cooks on your list!I recommend buying yourself one - along with several others to give away.The beautiful photographs bring the food to life.Enjoy! Bonjour, Y'all!
0 of 0 people found the following review helpful. This cookbook inspires even those like me who are not great cooks to experiment By julia This cookbook inspires even those like me who are not great cooks to experiment. The photography is wonderful, and the delightful insights from the author make it a great choice. Would make great gifts for the women in your life.
0 of 0 people found the following review helpful. The recipes are delicious and are truly reflective of the best the low country has to offer By Shelley Chapman Everyone should own this cookbook! The recipes are delicious and are truly reflective of the best the low country has to offer. Bonjour Y'all is beautiful book, and has a special place in my kitchen! Bon appétit!!!
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