Spring. It’s a time for enjoying the outdoors, heading to the ballpark and breaking out that grill! Whether it’s charcoal or gas, take off that cover and light it up, because it’s National BBQ Month and it’s time to get grilling!
For us, there’s no better way to celebrate this tasty month, than by grilling up some hotdogs and enjoying an American past time… watching baseball. We’ve cooked up some of our favorite dog toppings to enjoy while grilling out on game day.
Cincinnati Reds: In honor of the home team, there’s only one choice when it comes to dog toppings… Cincy style chili! As soon as your hotdog is off the grill, pop it in a Klosterman Hot Dog Bun, top it with a spoonful of chili and sprinkle on cheddar cheese and diced onion. This is the perfect dog to cheer on those Reds!
Cleveland Indians: While watching the Windians, you should enjoy a game winning dog. Place grilled smoked kielbasa in a Klosterman Hot Dog Bun and top it with French fries, coleslaw and BBQ sauce for a classic Cleveland Polish Boy.
Chicago Cubs: If you’re a fan of the defending World Series Champs, go for a classic Chi-town style dog. Serve your grilled dog on a Klosterman Poppy Seed Hot Dog Bun and top it with yellow mustard, sweet pickle relish, onion, tomato wedges, pickle spears, sport peppers and a dash of celery salt.
While you may not be able to cheer on your team from their stadiums, these hot dogs will make you feel like you’re behind the batter’s box. For more tasty ways to celebrate National BBQ Month, visit our Get Your Grill On Pinterest Board.
Now when most think of burgers, a thick, juicy ground beef patty comes to mind. And while we love a meaty burger straight off the grill, we also can appreciate the more unique burger varieties.
This National Hamburger Month, we’re skipping the meat and going for a veggie recipe that can’t be beat!
- 4 large Portobello mushrooms
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. low sodium soy sauce
- 1 Tbsp. olive oil
- 2 Tbsp. chopped rosemary
- 1 ½ tsp. steak seasoning
- Klosterman Hamburger Buns
Whisk vinegar, soy sauce, rosemary and steak seasoning in a large bowl until well combined. Place the mushroom caps in the bowl and evenly coat with sauce. Marinate at room temperature for 20-30 minutes, flipping the mushrooms occasionally.
Once the grill is hot, brush the grate or spray the grill pan with oil. Place mushrooms on the grill and cook for 5-7 minutes. Baste the mushrooms frequently with the marinade. Add preferred cheese during the last minute of cooking. While cheese is melting, grill your Klosterman Hamburger Buns until toasted.
And now for the fun part … Toppings! Go traditional with the classic lettuce and tomato combo. Or whip up a garlic aioli and top your burger with sliced avocado. Craving more burgers full of big, bold flavors? Our Pinterest is full of recipes to help you celebrate National Hamburger Month all May long!
April is not only National Grilled Cheese Month but also National BLT Month! And you know what that means … We’re celebrating both food holidays with one seriously delicious sandwich! Click on the image above to see a trick or two to making a tasty Grilled Cheese BLT!
We’re combining these classic simple recipes to create one sandwich that is anything but ordinary!
Grilled Cheese BLT:
3 slices of bacon
2 tbsp. butter
2 slices of Klosterman Organic Wheat Bread
2 slices of cheddar cheese
A handful of romaine lettuce
2 slices of tomato
With your preferred method of cooking, cook bacon until crisp. Once cooked, butter one side of each slice of bread. On the non-buttered side add cheese, lettuce, tomato and bacon. Place the closed sandwich in a medium saucepan over medium heat.
Cover and cook for 3-4 minutes. Flip your sandwich and cook on the other side until golden brown, and cheese is fully melted.
Craving more ooey-gooey recipes? Visit our Grilled Cheese Pinterest board for more fun ways to put a spin on this traditional sandwich!
As the saying goes, breakfast is the most important meal of the day. That’s why all month long, we’re celebrating National Hot Breakfast Month, with delicious recipes that will kick start our days!
Next time you’re thinking about heading out the door and skipping breakfast, think again! Studies show that eating breakfast in the morning helps you have a better attention span, more focus and increases productivity! In order to help you plan your morning meal, we’ve made a list of our favorite busy day breakfasts!
Breakfast on a Bun: Don’t overthink it — put your favorite breakfast on our smooth and slightly sweet Honey Hamburger Buns. Add cheese to scrambled eggs for the best melty texture. Yes, our buns are hearty enough to double the meat without a problem!
Toast: Now we know what you’re probably thinking…just plain toast? When we make toast for breakfast we like to add delicious toppings that will keep us full all day long. Toast a few slices of your favorite Klosterman Bread and top it with nut butter, bananas, and chia seeds for a simple superfood filled breakfast!
Overnight Oats: A little prep work the night before will help make getting out the door the next morning even easier! Combine oats, chia seed, fruit (blueberries work great!), milk and maple syrup in a sealed container and refrigerate overnight. Come morning, you’ll have a hearty breakfast. Pop it in the microwave if you’re craving something warm.
Make Ahead Breakfast Sandwiches: On your next lazy Sunday, do a little meal prep! Bake your eggs and cut them into rounds. Then cook up your favorite breakfast meat and assemble sandwiches on English muffins and add a slice of cheese. Wrap them individually and freeze. Then, when you’re craving one, heat it in the microwave for 90 seconds and enjoy!
Yearning for something sweeter to kick start your morning? How about a make ahead French toast? Check out our delicious recipe here.
Valentine’s Day is right around the corner, how do you plan on celebrating the one you love? We think there’s no better way to express your love than with a delicious home cooked meal.
For this special day, we’re serving up a romantic brunch with a French toast recipe that you’ll fall in love with.
Valentine’s Brunch French Toast:
- 1 carton strawberries
- ¼ cup sugar
- 1 tsp. cornstarch
- 2 eggs
- ½ cup milk
- 1 tsp. vanilla extract
- 4 slices of Klosterman White Bread
- 2 tbsp. butter
- Confectioner’s sugar
In a saucepan, add chopped strawberries, sugar, lemon and cornstarch. Cook over medium heat for 15 minutes or until the strawberries are cooked and soft. Let this mixture cool before blitzing with a hand blender.
For the French toast, whisk together eggs, milk and vanilla in a large bowl. Transfer 1/3 of the mixture into another bowl and add a drop of red food coloring, if you’d like. With a heart shaped cookie cutter, cut shapes out of your bread slices. Dunk your bread slices into the egg mixture and the heart cut outs in the pink egg mixture. Cook the bread in a frying pan over medium heat until both sides are golden brown. Before serving your French toast, drizzle the strawberry puree on top and dust with sugar.
One French toast recipe just not enough? Then pay our Pinterest page a visit and check out our board dedicated to our favorite French toast recipes!
Magic, thanks to my dad, has been a part of Klosterman Bakery family for a long time, which is why we are so proud to celebrate this recent recognition. Earlier this month, the New England Magic Collectors Association awarded my dad, Kenneth Klosterman, the distinction of being Guest of Honor at their annual conference for his extensive magic collection.
Dad’s magic collection began at the tender age of nine, when he bought his first magic trick. By 12, he was pulling gigs as a birthday party magician for neighborhood kids. As a young man working days at the family bakery, he moonlighted – along with his assistant Judy, my mom – as a professional magician working in area hospitals, children’s homes and community events bringing joy and bafflement to audiences in Cincinnati and across the country.
After dad became President of Klosterman Bakery , he changed his focus from magic performances to collecting magic. Dad has amassed a fantastical arrangement of magic books, posters and items that used to belong to the likes of Houdini and Copperfield! These all live side-by-side in Salon de Magie, his underground museum. My dad still loves to perform and bring magic to everyone – he always said it was important to share. Have you seen Abracadabra before or seen my dad perform in and around the community? Please spread the magic and post your story if so!
Growing up in a home that was a blend of magic and family business, I noticed similarities between the two. As I, myself started working for Klosterman Bakery, I found that magic’s showmanship, teamwork and precision could easily be applied in business, too. Dad, thanks for putting the magic in Klosterman Bakery and in our family … we’re proud of you!
From our family to yours,
My family has traveled all over the world looking for new ideas we can bring home to our customers. In Germany we found the 1/2 loaf idea, in France, packaging. Of course we have to eat when we are in other countries, if you are like me, a good sandwich is a treat. With this in mind, we have decided to bring some of those interesting sandwiches ideas to you.
November is National Bread Month, and with a little help from the Klosterman family bakery, we look forward to sharing some of our favorite sandwich recipes with you. Check out a new sandwich everyday on Facebook, designed by one of our many Klosterman family team members … And let us know what you think! Whether it’s a bocadillo, a panini or a PB&J, it’s time to get your sandwich on.
From our family to yours,
With Thanksgiving only weeks away, we’re often drawn to foods that are reserved for special occasions. Growing up in a family of gourmet enthusiasts, I tend to associate the coming of the holidays with the aromas of artisan breads, spices and sumptuous toppings – something that would tempt me away from any activity or game as a child. In the Klosterman household, special occasions always involve paying tribute to our heritage with classic recipes perfected by our ancestors. Below is an old world Klosterman family favorite for you and yours to enjoy.
- 1 slice Leftover pork roast, thin
- 1 slice Ham
- 1 slice Pepperjack or jack cheese
- 2 slices Dill pickle, thin
- 1 tsp. Mustard
- 1 tsp. Mayonnaise
- 2 slices Klosterman Cincinnati Rye Bread
Place pork roast, ham, cheese and dill pickle onto bread. Spread mustard and thinly coat outside of bread slices with mayo and place mayo side down in a skillet or on griddle over medium heat. Weight with another heavy pan on top of sandwich (a cast-iron skillet works great or use a Panini Press if you have one). Grill until each side is caramel brown and cheese has melted.
From our family to yours,
“All happiness depends on a leisurely breakfast.” – John Gunther
Breakfast has long been a Klosterman cornerstone for bread-based meals. Today’s task is taking the time to enjoy it leisurely. This is a family ideal on which we were raised and hope to pass on to you and your family. With a little inspiration, ordinary French Toast can become extraordinary simply by replacing a daily white bread with a Whole Grain Wheat bread. Given the opportunity to prepare the night before, try your hand at this special Sunday Morning – a Klosterman family favorite passed on through the years.
Sunday Morning Soufflé
- 1 1/2 lb. Mild sausage
- 9 Eggs, slightly beaten
- 3 cup Milk
- 1 1/2 tsp. Mustard
- 1 tsp. Salt
- 3 slices Klosterman Whole Wheat Half Loaf, cut in 1/4-inch cubes
- 1 1/2 cup Cheddar cheese, grated
Preheat oven to 350°. Brown crumbled sausage in a sauce pan over medium heat and drain. Combine eggs, milk, mustard and salt in a mixing bowl, then stir in bread, sausage and cheese. Pour into a greased 13x9x2 baking pan, then cover and refrigerate overnight. Bake uncovered for one hour and serve.
From our family to yours,
I remember my grandpa helping me make my first loaf of handmade bread for my fourth grade science project. He taught me, “bread is a living thing, affected by temperature, moisture and handling” – that “listening to the dough is the most important thing in making a good loaf.” He said, “if you listen hard enough. It will speak to you.” Our bakers do that today … adjusting formulas on a hot day, or when it’s raining to coax the best loaf they can …
Growing up watching my grandfather work dough into innovative artisan bread, I remember being told that if I wanted to be an expert in artisan bread like the rest of the family, I would need to keep in mind a few key things. For example, have patience and take pride in each loaf you create. Those instructions come naturally to me but what truly sticks with me today are the secrets to kneading a ball of dough into a beautiful, artisan masterpiece. My three step process is as follows:
- Down & Away – Strong, regular kneading – pushing down and forward – creates a necessary, even texture. (Working the dough side by side in comfortable silence has always been one of my fondest memories.)
- Rise & Shine – Continue kneading until the dough looks completely smooth, then set aside to let it rise until it has nearly doubled in size. (The waiting was excruciating when I was younger!)
- Shape Up – Choose and form the shape of the loaf. For artisan bread, my childhood favorite was making braided loaves – divide dough into thirds and intertwine.
I enjoyed artisan bread baking so much then and still do … try it with your family and I’m sure you’ll feel the same.
From our family to yours,