Ice Cream Scientist Ian Moppert and Award Winning Pastry Chef Erin McDowell show us the best desert recipes for your Friendsgiving this year. Learn more at tillamook.com
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00:00 >> The holiday season is here,
00:02 and it's time to start planning
00:04 your holiday menus.
00:05 Whether gearing up for
00:06 Thanksgiving, Friendsgiving, or
00:08 any special occasion, it's best
00:10 to use top ingredients to
00:12 impress the guests.
00:13 New York Times best-selling
00:14 cookbook author and pie expert
00:16 Aaron McDowell and ice cream
00:18 scientist Ian Moppert talked
00:20 with Brad about their favorite
00:21 recipes and tips for cooking up
00:23 Instagram-worthy dishes.
00:26 >> Good morning, Ian and Aaron.
00:28 How are you two doing this
00:29 morning?
00:31 >> So good.
00:32 How are you?
00:33 >> I'm doing great, because this
00:34 is a very delicious topic that I
00:36 want to talk about, and that is,
00:38 of course, baking and ice cream,
00:40 which is going to be really
00:41 good.
00:42 So, Aaron, let's talk about you,
00:43 professional baker.
00:44 So what will you be cooking or
00:46 what will we look to cook for
00:47 our friends and family for this
00:49 holiday season?
00:52 >> I really like recipes that
00:54 lean on classic flavors but that
00:56 aren't afraid of a bold twist.
00:57 So we have this whole
00:59 Friendsgiving menu with Tillamook
01:00 this year.
01:01 I've got a few of these items in
01:02 front of me.
01:03 I've got the honey-roasted
01:04 butternut squash crostini with
01:06 Tillamook cream cheese.
01:07 It kind of pairs that tanginess
01:09 of the cream cheese with that
01:11 caramelized butternut squash.
01:12 It's a great way to welcome your
01:14 guests right when they come in
01:15 the door.
01:16 I think every table needs to have
01:18 these super pillowy, flaky
01:19 biscuits.
01:20 They're loaded with Tillamook
01:22 sharp cheddar, and you can
01:23 really impress your guests and
01:25 take things over the top by
01:27 making a homemade compound
01:28 butter.
01:29 This is a gochujang compound
01:30 butter.
01:31 It's a little bit of a sweet and
01:32 spicy pepper paste.
01:33 It really takes these biscuits
01:35 over the top, but it's so, so
01:36 easy to make.
01:37 And then talking about a crowd
01:39 pleaser, we've got this pimento
01:40 mac and cheese in front of me.
01:42 It's got that little bit of
01:43 smokiness from the pimento.
01:45 I know everybody loves holiday
01:46 leftovers, but you're not going
01:48 to have any leftovers of this
01:49 one because it's got plenty of
01:51 the Tillamook sharp cheddar
01:52 shreds and that extra creamy
01:54 butter, which is one of my
01:55 favorite Tillamook products.
01:56 It really just makes this taste
01:58 so incredible.
01:59 You can smell it when the oven,
02:00 when you bring it to the table,
02:01 everyone's going to eat it up.
02:03 >> Oh, my goodness.
02:04 It looks so delicious.
02:05 Ah, so incredible.
02:06 All right, I want to change
02:07 gears to Ian really quick here.
02:08 Ian, let's talk about ice cream.
02:10 But wait, first of all, you are
02:12 an actual ice cream scientist,
02:15 which is really interesting.
02:16 So let's talk about, of course,
02:18 the Tillamook ice cream to have
02:21 and enjoy.
02:23 >> Yep.
02:24 So we here at Tillamook really
02:26 strive to do things better than
02:28 the rest.
02:29 And one facet of that is we
02:31 always use the highest quality
02:32 ingredients.
02:33 And parallel to this, in our ice
02:35 cream, we actually use much more
02:37 cream and butter fat than most
02:39 others.
02:40 And so the combination of these
02:41 two factors really gives you a
02:43 rich, decadent, smooth and
02:44 creamy experience from the first
02:46 bite to the last.
02:47 And so for this holiday season,
02:49 we actually have two new
02:50 offerings that we're bringing to
02:51 the table, the first of which is
02:52 going to be a peppermint bark,
02:54 which is a peppermint ice cream
02:55 with shattered candy cane bits
02:57 and white chocolate chunks
02:58 throughout.
02:59 And then the last -- or the
03:00 second, my personal favorite, is
03:02 going to be our holiday sugar
03:03 cookie.
03:04 And so this is going to be a
03:05 rich cookie base with holiday
03:07 sugar cookie dough strewn about
03:09 and then capped off with creme
03:11 brulee sprinkles.
03:12 And it is absolutely
03:13 phenomenal.
03:14 >> Oh, my gosh.
03:15 Ian, you just should have heard
03:16 the whole control room,
03:18 everybody go, "Oh, yes!
03:20 Oh, we're on our way!"
03:22 >> The reaction I was looking
03:23 for.
03:24 >> So, hey, Erin, let's talk, of
03:25 course, pies, because that
03:26 always brings the family
03:27 together during the holidays.
03:30 >> Yes, absolutely.
03:32 This is basically my Super Bowl
03:34 season because I love talking
03:35 all things pie, and this year I
03:37 wanted to bring something a
03:38 little bit different to the
03:39 table.
03:40 I've got a cranberry cream pie.
03:42 I just feel like cream pies are
03:43 real crowd-pleasers.
03:44 Everybody loves them, but we
03:45 don't make as many of them
03:46 around the fall holidays.
03:48 So I've taken that classic
03:49 holiday flavor of cranberry and
03:51 blended it with melted Tillamook
03:53 vanilla bean ice cream.
03:54 So it has kind of a lot of the
03:56 ingredients you'd already put
03:57 into a filling like this, but we
03:59 get all that great flavor, that
04:01 incredible creaminess, and any
04:03 baker worth their salt knows
04:04 that the crust is just as
04:05 important as the filling, and I
04:07 am super picky about the type of
04:09 butter I use.
04:10 Ian mentioned that they've got
04:11 extra butter fat.
04:12 This Tillamook unsalted butter
04:14 is my absolute favorite to use.
04:16 It makes the flakiest crust.
04:18 It's super tender, and best of
04:20 all, it's got killer, killer
04:22 flavor, just the creamiest, best
04:24 butter flavor.
04:25 Everyone, when you're making
04:26 pies this holiday season, they're
04:27 going to eat it up.
04:28 >> Oh, my goodness.
04:29 Looks so delicious.
04:30 Ian, where can we bring all these
04:32 classic flavors to our menu?
04:33 How do we do that?
04:36 >> So you can go to our website,
04:38 tillamook.com, for a whole host
04:40 of recipes, whether that be
04:41 appetizers, desserts, or your
04:43 main dish, and then also don't
04:45 forget to follow us on
04:46 Instagram and TikTok.
04:47 >> I love it.
04:48 Hey, you two, you just made me
04:49 very hungry, and of course you
04:50 made our whole control room get
04:51 ready to go out and buy some ice
04:52 cream for the holidays.
04:53 I love this.
04:54 So thank you.
04:55 >> Well, that's our job.
04:56 >> That's really what we're here
04:57 for.
04:58 >> Thank you, too, for joining
04:59 us this morning.
05:00 >> Thanks so much.
05:01 >> Thanks.
05:02 Have a good one.
05:04 >> Bye-bye.
05:05 >> Bye-bye.
05:06 >> Bye-bye.
05:07 >> Bye-bye.