Picnics, Cook-Outs & Tailgating

Homemade Hamburger Buns

• 1-3/4 cups warm water (105 to 115°F)
• 1 tablespoon (1 package) active dry yeast
• 2 tablespoons plus 1/2 teaspoon sugar
• 1/3 cup nonfat dry milk powder
• 2-1/2 teaspoons salt
• 3 tablespoons unsalted butter, melted
• 4-1/2 to 5 cups unbleached all-purpose flour or bread flour
• 1 large egg beaten with 2 teaspoons water (to glaze tops of buns)
• 1/2 cup sesame seeds

Pour 1/2 cup of the warm water into a small bowl. Sprinkle the yeast and 1/2 teaspoon of the sugar over the water. Stir to dissolve and let stand at room temperature until foamy (about 10 minutes).

In a large bowl, using a whisk (or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment), combine the remaining 1-1/4 cups water, nonfat dry milk, the remaining sugar, salt and butter. Add 2 cups of the flour. Beat hard until creamy (about 1 minute). Add remaining the flour, 1/2 cup at a time, until the soft dough just clears the sides of the bowl. Switch to a wooden spoon when necessary if mixing by hand.

Turn out the dough onto a lightly floured work surface and knead for about 4 minutes. Dust with flour, 1 tablespoon at a time as needed, to make a soft dough. If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springs back when pressed. If desired, transfer dough to a floured surface and knead briefly by hand.

Place dough in a deep, greased container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 to 1-1/4 hours.

Gently deflate the dough. Turn out onto a lightly floured work surface. Grease a baking sheet. Divide dough into 12 equal portions. Shape each into a tight round ball and place seam side down at least 2 inches apart on the baking sheet. Use a second baking sheet if necessary rather than crowding the dough. Flatten each dough ball with your palm. Cover loosely with plastic wrap and let rise until puffy (about 20 minutes).

About 20 minutes before baking, preheat oven to 350°F. Brush each bun with the egg glaze and sprinkle tops with sesame seeds. Place baking sheet on a rack in the center of the oven and bake 20 to 25 minutes, or until slightly brown and firm to the touch. Transfer buns to a cooling rack. Cool completely before splitting. Makes 12 buns.

Hamburgers with Chunky Guacamole Salsa

• 6 thick slices (about 6 ounces total) bacon
• 1-1/2 pounds 80% lean ground beef
• 6 hamburger buns, lightly toasted
• Salt
• Vegetable oil for oiling grill rack (if necessary)
• Chunky Guacamole Salsa (recipe follows)

Chunky Guacamole Salsa

• 2 ripe avocados, soft but not mushy
• 2 large ripe plum tomatoes
• 1 3-inch long jalapeño pepper, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped shallots
• 2 tablespoons chopped fresh cilantro
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 tablespoons olive or vegetable oil

Halve, seed, and peel the avocados; then cut into 1/2-inch dice. Place in a medium non- reactive bowl (I use glass). Halve the tomatoes, seed them, and cut into 1/2-inch dice. Add to medium bowl along with minced jalapeño.

In a small bowl, mix together the lime juice, shallots, cilantro, cumin and salt. Whisk in the oil. Pour over the avocados and tomatoes and mix gently so the avocados won't be mashed.

Taste and add more salt, if desired. Serve immediately, or cover with plastic wrap and leave at room temperature for up to 1 hour.

Packing for a picnic? Cover and refrigerate the salsa for 4 hours. Transfer to a tightly closed, watertight container and pack in your ice chest or cooler. Bring to room temperature 30 minutes before serving. Makes about 2-1/2 cups.

Home prep for hamburgers: Fry bacon in a medium, heavy skillet over medium heat until crisp and golden. Remove and drain on paper towels. Break each slice in half and wrap bacon in aluminum foil. Shape the ground beef into 6 patties about 1/2-inch thick. Wrap in plastic wrap. Pack bacon and beef patty packages in the ice chest.

When you've reached your destination and are ready to cook, grill the burgers 4 to 5 minutes per side until cooked through (internal temperature should be 160°F. Place the burgers on bottoms of toasted buns. Salt burgers very lightly and top each with 2 halves of bacon. Mound the burgers with desired amount of Chunky Guacamole Salsa and cover with tops of buns. Makes 6 burgers.

Mini Chocolate Almond Cupcakes

• 8 tablespoons (1 stick) unsalted butter at room temperature, plus extra for greasing pan
• 1/4 cup all-purpose flour, plus extra for flouring pan
• 4 ounces semisweet chocolate, broken or cut into small chunks
• 1/2 teaspoon instant coffee powder or crystals
• 2/3 cup sugar
• 3 large eggs
• 1 cup slivered or sliced almonds, finely ground

Arrange an oven rack at center position. Preheat oven to 375°F. Generously butter and flour 3 mini muffin tins and tap out excess flour. (Each pan should have 12 cups about 1-3/4 inches in diameter). If you don't have 3 pans, bake the cupcakes in batches.

Melt chocolate in top of a double boiler (or in a heat-proof bowl) set over but not touching simmering water in a saucepan. Stir until melted and smooth. Stir in coffee powder until dissolved. Remove pan from heat and cool 5 minutes.

With electric mixer on medium-high speed, cream butter in a medium bowl until smooth (about 1 minute). Add sugar gradually, beating until mixture is light and fluffy (3 to 4 minutes). Stop and scrape down sides of bowl if necessary. Lower speed and add eggs one at a time, beating well after each addition. Beat in the melted chocolate, ground almonds and flour.