Summertime—a break from the chill of winter, and a time to be outdoors with friends and family. The sun is shining, and the grill beckons!

Everyone loves a good cookout, and we all know the classic grilling m.o.—meat plus fire equals burgers and hotdogs.

But, wait, what else can be done on a grill? What kind of things can we all try this year to switch things up? Make something extra special, something that grilling aficionado you work with at the office may have never tried, something delicious and different?

And better yet, how do you do this with all natural and fresh local ingredients?

While the word bakery isn’t the first thing to come to mind at grill-time, there are a lot of great things that can be made with our awesome breads, doughs, soups, and more to enhance your family day at the grill, not to mention the wonderful assortment of sweet desserts for after the meal!

Let’s look at a few things we like to make here during grill time.

 

Pizza Time? Yes, I Think it Is.

Flammkuchen

Brandenburg bakery has some awesome pizza dough, made with sourdough, water, flour, olive oil, and salt—all natural and delicious.

Flammkuchen, German white sourdough pizza, is great for grilling. We make ours with sour cream, fresh leeks and bacon from Hilly Acres Farm, a local farm just a town over the hill from us.

Is your mouth watering yet? Let’s see how you can make this awesome addition to any cookout.

Ingredients: Pizza dough from Brandenburg Bakery, sour cream, leeks and/or wild ramps, and bacon (pre-fried to reduce the grease left on the pizza).

Flammkuchen

  • Get some Brandenburg pizza dough from our bakery ;)
  • Let the dough thaw in an oiled bowl, with a layer of plastic-wrap over the top of the bowl
  • Let the dough rise until it is roughly twice the size it started
  • Oil a pizza or baking pan, or dust a pan with corn meal—this will keep the pizza from sticking to the surface
  • Carefully start stretching the dough nice and thin to allow the crust to bake quickly and evenly
  • Let the dough sit and “rest” for ten minutes or so, stretch it more if needed
  • Spread a nice layer of sour cream on the dough
  • Chop up leeks or wild ramps and spread them out on the sour cream
  • Crumble up the pre-fried bacon and liberally baconize that pizza
  • Add salt and pepper as desired, noting how salty the bacon is—a natural bacon from somewhere like Hilly Acres Farm will be mildly salted, but other bacon may be very salty
  • Heat your grill to 450 degrees
  • Slide the pizza into the grill and close the lid. Check after 5 minutes—the pizza will bake quickly
  • It’s done when the bottom is a nice golden brown—lift the edges to check often until it is done
  • You can also do this under lower heat, to reduce the chance of burning the pizza if you are afraid a distraction will make you lose track of those 5 minutes, but it will take a little longer to finish

 

Maybe you want a little red with your pizza…we understand. Why not make a Pizza Margherita on the grill to really mix things up?

Pizza Margherita is a simple but wonderful type of pizza. Legend has it, it was named after Margherita of Savoy, Queen consort of the Kingdom of Italy in the late 1800’s, as it was her favorite type of pizza—she had no stomach for salty toppings or anchovies. The pizza is colored for the Italian flag: green basil, red tomatoes, and white mozzarella.

Of course, historians argue (that’s one of the things they love to do!) about how accurate the history of the Pizza Margherita really is…but, you won’t be worried about that when you’re out in the sun eating a delicious, fresh, and all natural Pizza Margherita this summer.

We make ours with fresh, old-world mozzarella from Tonjes Farm, a local farm not far from the bakery.

So, what do you need to do to enjoy Pizza Margherita on your grill this summer?

Ingredients: Delicious pizza dough from Brandenburg Bakery, a cup of Brandenburg’s famous tomato soup—made fresh and quite delicious, mozzarella sliced thin, and fresh basil.

Pizza Margherita: 

  • Like the Flammkuchen above, allow the dough to thaw in an oiled bowl covered in plastic-wrap.
  • Once the dough expands to about twice the size, it’s ready
  • Carefully stretch the dough nice and thin. Don’t rush—allow the dough to sit for a few minutes to rebuild its strength if it becomes less pliable
  • Heat the grill to about 450 degrees
  • Before adding any toppings, place the dough onto an oiled baking or pizza pan and place in the grill for just a few minutes, checking the bottom constantly for the beginnings of browning. We don’t want to brown the crust yet, just “prebake” it a little
  • Remove the prebaked dough from the grill
  • Spread the tomato soup over the dough
  • Place a good amount of mozzarella over the sauce
  • Sprinkle fresh basil over the whole thing
  • Back into the grill it goes, lid down, until the cheese is melted and the bottom of the crust is golden brown

 

Everyone Loves a Brat

A twist on the classic American hot-dogs—some German bratwurst makes for a meaty addition to any grilling you’ll do this summer.

Our local , family owned supermarket, Peck’s Market (one of which is a few hundred feet from our bakery), has a good selection of German brats.

Ingredients: Some nice German brats, sauerkraut, bacon and other fixings, freshly made baguettes from Brandenburg Bakery (call ahead by 24h or more and get 10% off, to be sure there are enough for your grilling needs!).

Classic Grilled Brats:

  • Grill up the brats, keeping them moving around the grill to cook them through, using a “low and slow” approach—moderate flame, letting it take its time reaching 170 degrees internal temperature
  • Break up some pre-fried bacon
  • Heat up the sauerkraut
  • When the brats are done, place into slices baguettes, and fix them up to taste: sauerkraut, some bacon, a dash of pepper, whatever makes your mouth water

 

Bruschetta? Bruschetta!

Everyone’s favorite finger food: Bruschetta. It’s very easy to make, and is a perfect appetizer as the brats and the pizzas are getting all grilled up and ready.

Our sourdough breads are perfect for bruschetta, and are all natural and fresh made at the bakery daily.

Ingredients: A loaf of sourdough country bread, unsliced, from Brandenburg Bakery, 8 roma plum tomatoes, diced, 1/3 cup chopped fresh basil, 1/4 cup shredded parmesan, 2 cloves minced garlic, 1 teaspoon olive oil, 1/4 teaspoon kosher salt.

Bruschetta:

  • Make the bruschetta topping:
  • Mix the diced tomatoes, basil, parmesan, garlic, vinegar, olive oil, and salt
  • Slice the bread into 1 inch thick slices
  • Toast the slices on the grill until they get some nice grill marks, or in a toaster/toaster oven
  • Top the toasted bread slices with the bruschetta mix
  • That’s it!

 

Dessert

No day of cooking outside is complete without dessert!

Brandenburg Bakery has everything you need, from sweet cookies, to strawberry-rhubarb pie, all made fresh at the bakery.

Brownies, danish, muffins, almond fingers: all wonderful desserts after a day of bratwurst and pizza!

Why not pick up a few things to really top off the grilling experience? And don’t forget our neighbors, like Madison’s down the road, where you can get cups of amazing ice cream to top your pies and really make it a sweet end to a great day of grilling.