Margaret Martinez is a few years removed from her days as a fledgling cook learning her craft in Sterling’s 4-H club.
But this retired Westminster resident and grandmother has only honed her kitchen expertise since then.
The proof is in the pudding — or in her case, the pomegranate: Martinez is one of 100 finalists set to participate in Monday’s Pillsbury Bake-Off Contest in Orlando, Fla. Her entry: a savory turkey burger with pomegranate molasses.
“It’s a mouthful of a title and also a mouthful of good taste,” Martinez says. “I’m really excited to be one of the finalists.”
Martinez will be joined by two other Coloradans who made the cut from among tens of thousands of entrants in the annual nationwide event. Frances Blackwelder of Grand Junction is entering chocolate and caramel-cinnamon roll skewers, while Florissant’s Patricia Key created a Mexicali chicken loaf.
The contestants choose ingredients from a variety of Pillsbury products — McCormick spices, Hershey’s chocolate, Crisco oil, Smucker’s jams and the like. Beyond that, they let their imaginations run wild.
Martinez’s recipe evolved from a pomegranate sauce that she originally made for a lamb dish.
“I love to eat, but I’ve always been a big fan of burgers, especially if there’s a twist in them,” she says. “This is basically a burger that you dip into the sauce. You’re trying to balance the herbal spiciness of the burger with the sweet-and-sour of the sauce.
“It’s a real taste sensation.”
Martinez, who spent five years as a ski instructor after a career as an AT&T computer engineer, refined her recipe over sessions at the stove.
“I tweaked it about eight or 10 times before I felt I got it right,” she says. “And I’ll be practicing the dish between now and the time of the contest. You really have to get familiar with putting it together. In Orlando, you’re not in your own kitchen.”
Martinez and the other 99 contestants will vie for a $1 million grand prize, plus a range of kitchen merchandise.
William Porter: 303-954-1877 or wporter@denverpost.com
RECIPES
Savory Turkey Burgers with Pomegranate Molasses
Created by Margaret Martinez of Westminster, for the 2012 Pillsbury Bake-Off. Makes 5 burgers.
Ingredients
1 (16-ounce) bottle pomegranate juice
¼ cup Smuckers Seedless Red Raspberry Jam
2½ teaspoons sugar
1¾ teaspoons lemon juice
3 tablespoons mayonnaise or salad dressing
2 tablespoons sour cream
2 teaspoons rosemary leaves, crushed
1¼ teaspoons ground cumin
1 teaspoon ground white or black pepper
½ teaspoon salt
1¼ pounds ground turkey
½ cup finely crumbled feta cheese
cup finely chopped onion
1 (10.2-ounce) can Pillsbury Grands Homestyle refrigerated buttermilk biscuits
5 leaves Bibb lettuce
Directions
To make pomegranate molasses, in 2-quart heavy saucepan, heat pomegranate juice, jam, sugar, and ¾ teaspoon of the lemon juice over medium heat, stirring constantly, until jam is melted and sugar is dissolved. Reduce heat to low. Simmer 30 to 40 minutes, stirring occasionally or until mixture is thickened and measures about cup. Set aside.
Meanwhile, in small bowl, combine mayonnaise, sour cream, the remaining teaspoon lemon juice and ¾ teaspoon of the rosemary; mix well. Cover; refrigerate.
Heat oven to 350 degrees. In small bowl, stir together cumin, 1 teaspoon of the rosemary, pepper and salt. In large bowl, combine turkey, cumin mixture, feta and onion; mix well. Shape into 5 (4-inch) patties. Cover; refrigerate.
Separate dough into 5 biscuits; place on ungreased cookie sheet. Sprinkle tops of biscuits with remaining ¼ teaspoon rosemary; lightly press into dough.
Bake 10 to 13 minutes or until golden brown.
Set oven to broil. Broil patties 6 inches from heat for 4 minutes. Turn patties; broil an additional 6 to 9 minutes or until thermometer inserted in center of patties reads 165 degrees. Let stand 2 minutes.
Split biscuits; spread mayonnaise mixture on split sides of each biscuit. Fill biscuits with patties and lettuce leaves. Divide pomegranate molasses evenly among 5 ramekins. Serve burgers with pomegranate molasses.
Chocolate and Caramel-Cinnamon Roll Skewers
Created by Frances Blackwelder of Grand Junction, for the 2012 Pillsbury Bake-Off. Makes 5 servings.
Ingredients
1 can Pillsbury Grands Flaky Supreme refrigerated cinnamon rolls with icing
5 (12- or 10-inch) wooden skewers
25 caramels, unwrapped (from 14-ounce bag)
1 tablespoon milk
¾ cup Fisher Chef’s Naturals Chopped Pecans
¾ cup milk chocolate baking chips
1 teaspoon vegetable oil
Directions
Heat oven to 350 degrees. Line large cookie sheet with cooking parchment paper or spray with cooking spray.
Separate dough into 5 rolls; reserve icing. Unroll each roll into a strip; thread each strip onto wooden skewer. Place on cookie sheet.
Bake 13 to 19 minutes or until golden brown. Place piece of waxed paper under cooling rack. Transfer skewers from cookie sheet to cooling rack.
Meanwhile, in 2-quart saucepan over low heat, heat caramels and milk, stirring occasionally, until caramels are melted. Place pecans on piece of waxed paper. Generously drizzle caramel mixture lengthwise over cinnamon roll strips; roll in pecans. Return to cooling rack.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on high 15 to 25 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate crosswise over cinnamon roll strips.
Place reserved icing in small resealable freezer plastic bag; seal bag. Microwave on High 10 seconds or until softened. Gently squeeze bag until icing is smooth; cut off tiny corner of bag. Squeeze bag to drizzle icing crosswise over cinnamon roll skewers. Serve warm.
Mexicali Chicken Loaf
Created by Patricia Key of Florissant, for the 2012 Pillsbury Bake-Off. Makes 4 servings.
Ingredients
2 cups (8 ounces) shredded cheddar cheese
4 ounces cream cheese, softened
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon tomato bouillon granules with chicken flavor, if desired
1/8 teaspoon crushed red pepper
2 cups chopped deli rotisserie chicken
1 can Pillsbury refrigerated crusty French loaf
1 jalapeño chile, halved lengthwise, seeded, cut into thin slices
4 cups shredded lettuce
1 large tomato, diced
1 tablespoon sour cream, if desired
1 avocado, pitted, peeled and thinly sliced, if desired
Directions
Heat oven to 350 degrees. In large bowl, combine 1½ cups of the cheddar cheese, cream cheese, onion powder, garlic powder, chili powder, bouillon and crushed red pepper; mix well. Stir in chicken.
Spray large cookie sheet with cooking spray. Carefully unroll loaf of dough on cookie sheet. Spread chicken mixture lengthwise down center of dough in 4-inch-wide strip. Gently bring 1 long side of dough over mixture, stretching slightly. Bring other long side of dough over dough-covered mixture, stretching slightly. Carefully turn the loaf over, seam side down. Pinch ends together to seal. With knife, cut 5 or 6 slits in top of loaf.
Bake 30 to 35 minutes or until golden brown. Top with remaining ½ cup of cheddar cheese and jalapeño slices. Bake an additional 2 to 4 minutes or until cheese is melted.
Serve with lettuce, tomato, sour cream and avocado slices.
