- [Yia] A single ingredient tells a story...

Smells incredible!

About a person... - I started cooking because of my mom.

- [Yia] A place... - Voila.

Moist Jamaican fruitcake.

- [Yia] A culture.

- This is the matzah.

- [Yia] I'm Chef Yia Vang.

- [Chef] Boom.

- Guys!

I'm doing it!

Step into the kitchen - Ooh, nice!

with local chefs... What's the proper way of eating dumpling?

- Just go for it.

- [Yia] As we relish the cuisines and cultures of our neighbors.

Coming up, a popular sweet treat from Minnesota's Iron Range.

Plus, a church basement tradition with Ukrainian roots.

But first, this is definitely not your grandma's fruitcake, unless your grandma happens to be Jamaican.

(upbeat music) Hi, Altreisha.

I'm Yia.

- Hi, Yia.

How are you?

- Good.

Tell us where we're at.

- [Altreisha] Oh, we're at Galaxy Food, my favorite Caribbean store in Minnesota.

- Awesome.

So what are we making today?

- We'll been making the Jamaican fruitcake.

- Oh, fruitcake.

- Yes, fruitcake.

- You know, when I hear the word "fruitcake", I kind of cringe a little bit.

- Oh, really?

- Yeah, because I'm just so used to all these really bad fruitcake.

- Have you had a Jamaican fruitcake?

- I have not.

So I'm really excited.

- Yeah.

This fruitcake is...

It does have a lot of fruit, but it's moist, it's gooey.

It's not hard.

- I'm not the only one that thinks of fruitcake as dense.

The average weight of a fruitcake is two pounds.

It has the same density as mahogany.

What are the first ingredients here that we're grabbing?

- Jamaican fruitcake is usually pretty dark.

So I'm gonna grab some browning for flavoring and it does give it the color.

Let's grab some brown sugar.

- Awesome.

- [Altreisha] This is what makes our fruitcake unique and different, 'cause we're using this unrefined sugar.

It's got molasses in it.

It gives it that good Jamaican cane sugar taste.

Our fruitcake also has some almond flavoring, vanilla flavoring, ground nutmeg.

Let's go grab that fruit.

There's no fruitcake without fruit.

- Oh, awesome.

- [Altreisha] Here's tropical fruitcake mix.

It's got different tropical fruits.

This has been marinated for a whole year.

Traditionally in Jamaica, once the holiday's over, we start soaking our fruits.

- Oh.

- So it's a year-long process to get the alcohol infused in our mixed fruits for our cake.

- So you're preserving it in the alcohol.

- Yeah.

I'm gonna grab some cherries.

It's just garnish at the end for our fruitcake.

It just makes it look really pretty.

- Anything else that we're grabbing here?

- In Jamaica, we usually eat our fruitcake around Christmastime, and you don't eat fruitcake without sorrel, so I'm gonna make that for you as well.

- In Europe and Asia, sorrel refers to a green leafy vegetable with a distinct tart and sharp taste.

However, in Jamaica, sorrel refers to the Roselle hibiscus plant native to Africa.

- Typically, our sorrel drink is made from dried hibiscus leaves.

- Okay.

I love hibiscus, by the way.

That's one of my favorite.

- And it's delicious.

Wait until you taste it.

- Okay.

Sounds great.

- [Altreisha] I'm gonna grab some cloves here.

- So far, all the flavors you've gotten, or all the aromatics, does remind me of Christmas.

- Yeah.

- These are all Christmas flavors.

- There's no Jamaican house without these two things on our Christmas menu.

- Christmas is coming early this year.

- [Altreisha] I know.

- Thanks a lot, Aruen.

Appreciate it.

- Thank you.

- [Yia] I'm so ready for this.

- [Altreisha] Oh yeah, let's go bake.

It's gonna be good.

- The origins of fruitcake go back to ancient Rome.

Roman soldiers ate satura, kind of like an energy bar made of barley mash, pomegranate seed, pine nuts, raisins, and honey wine.

Like today's fruitcake, it was calorie-packed and didn't spoil quickly - a plus for soldiers going to the battlefields.

More recipes appeared later using dried fruits, but it wasn't until the arrival of sugars from the Americas in the 16th century and a wide of availability of ingredients like nuts and dried and candied fruits that we start to see the cake we know today.

Hey, chef.

We're here at Studio Q.

We got all this incredible ingredient.

And then we have wine.

Is that just for us?

- Yeah, it could be for you, (Yia laughs) but we do need our red wine as part of the baking process.

- Awesome.

Well, this just seems so rich.

So rich that it was considered a sin, and outlawed in Europe in the 18th century.

The ban didn't last long, though, and by the next century, British Royals were using it as their choice wedding cake sponge.

Yeah.

Under all that icing is a fruitcake.

- First, we're gonna add our brown sugar.

- [Yia] In the 19th century, fruitcake recipes started turning up in the Caribbean, likely brought by the English colonizers.

- Then we're gonna add our butter.

- And you let the butter soften, right?

- Yes.

Butter has to come to room temperature.

- [Yia] Okay.

That's very important when you're creaming it.

- [Altreisha] Very important.

Yeah.

Let's get it creaming.

You're gonna add each egg one at a time so it creams in.

Let's just get our wet ingredients, and we're gonna use our two cups of our mixed fruit, and our red wine.

- [Yia] When was your first memory of eating this?

- My grandfather used to bake, too.

The first Christmas I remember, maybe around three or four, and the taste has not left.

- [Yia] Oh, that's awesome.

And I love that.

I love the fact that food innates memory inside of us.

- [Altreisha] Yeah, it does.

(Yia hums) Yeah.

Pour until the ancestors say stop.

(Altreisha laughs) Six tablespoon of our browning.

- [Yia] What is browning?

- [Altreisha] Browning is burned brown sugar.

It's additional flavoring for our cake, and it's what gives it that dark complexion in the cake.

- So is it more of a color or is it more of a flavor?

- It's both.

It's playing a dual role.

We could have the fruitcake without the dark color, but we couldn't have the fruitcake without the browning, because it is mostly for flavor.

- In Jamaica, it's called both Christmas cake and black cake because of its association with the holiday and dark color.

- [Altreisha] This is optional.

I'm gonna add some raisins.

It brings that additional sweetness to the cake.

Let's get our dry ingredients ready.

- Okay.

- We're just simply gonna add our baking powder and our all spices to this mixture.

- Chef, where did you learn this recipe?

- Oh, man, this recipe is really personal to me.

I learned from my aunt who passed two years ago.

She was my favorite aunt, and she usually made her fruitcakes as Christmas gifts.

She knew she was a baker.

That was her passion.

I didn't know I could bake until two years ago.

- Really?

So, yeah.

Break that down for us.

- I had a serious bout of postpartum depression, and then, just baking...

I baked my way through that.

So cakes really saved me.

And as I was doing my baking practice, I called her and asked for her recipe.

That's how I ended up having the recipe.

I just love baking her fruitcake.

It's home to me.

My fruitcake is pretty flavorful, so let's add our vanilla extract and our almond essence.

- Okay.

- [Altreisha] We wanna add 1/3 of this dry mixture into our mixer.

- Chef, why are we adding this 1/3 at a time instead of just throwing it all in there?

- Well, it's all about chemistry.

We want it to incorporate without over-mixing.

- Yeah.

If it's over-mixed, it gets super dense.

- Super dense and you don't want it.

- That's where you get that really crappy fruitcake.

- [Altreisha] Grandma fruitcake.

- Yeah.

- [Altreisha] Correct.

Correct.

I'm really trying desperately not to over-mix my fruitcake.

Then once you've gotten all your ingredients in, you're gonna mix at medium speed.

You move it to high, and then, voila.

So let's grab some baking tins.

- [Yia] And can I just say that the way that this batter looks, it almost looks like a chocolate mousse.

- [Altreisha] Yes, it does.

- [Yia] It's so fluffy.

That's so cool.

- [Altreisha] Absolutely.

(Yia bangs pan on counter) - [Yia] Awesome.

- [Altreisha] Then we bake it at 325.

(upbeat music) - [Yia] We're moving on this next part.

- [Altreisha] We're making our sorrel wine.

It typically complements our fruitcake.

- [Yia] What's the first step?

- [Altreisha] Get our water in the pot.

Get it boiling, 'cause we want the ginger to boil along with the water so we can get that kick at the end.

- [Yia] That boiling process extracts all the flavor out of the ginger.

- [Altreisha] Mm-hm.

Correct.

- [Yia] That's amazing.

Okay.

- [Altreisha] We're gonna just add a few cloves in it.

Then we're gonna add all of our sorrel.

- [Yia] One thing I noticed was you turned the flame off.

- [Altreisha] Yep.

- [Yia] Okay.

- [Altreisha] 'Cause we're not boiling the sorrel.

We're trying to steam and extract.

- You really put a lot of sorrel in there.

- [Altreisha] Yes.

- [Yia] It's absorbing everything.

- Yep.

'Cause we really want it to be concentrated.

- Okay.

Absolutely.

- We just let this sit for 24 hours and then we'll add the red wine and the rum at the end and sweeten to taste.

- Amazing.

Okay.

So we waited 24 hours.

- [Altreisha] Yeah.

(Yia laughs) - [Yia] We're gonna strain it.

- [Altreisha] Yep.

- Oh, no.

It looks like a murder scene.

(Yia laughs) We've got this beautiful magenta color here.

So how do we flavor this?

- We're gonna add one cup of red wine.

- [Yia] Okay.

- [Altreisha] This is optional, but put in what you want.

This is Jamaican rum.

You can, it's optional, as well, but... - We'll take the option.

- Yeah.

- Option taken.

- I typically put about a half cup.

- Yeah.

I think that's not really a half cup.

I think... - Okay.

- There's a half cup.

- There's a half.

Then we just sweeten to taste.

- [Yia] Okay.

- I'll just put sugar until the sweetness ancestors say stop.

(mellow music) - [Yia] Oh, I'm so excited.

We get to do my favorite part - decorating the cake.

- [Altreisha] Typically, as soon as it comes out of the oven - Ooh, - or it's cooled down, we spray with some extra red wine to keep it moist - Ooh, can I spray this one?

- and to give you some extra alcohol in it.

- Oh, I like.

What vintage?

(bottle spraying) - [Altreisha] Yeah.

Way to go, bro.

- Spraying the fruitcake with wine not only adds some additional flavor, but the alcohol acts as a preservative.

The act of spraying, brushing, or even wrapping the fruitcake in an alcohol-soaked cloth is called feeding the fruitcake.

This is done repeatedly to help prevent mold and yeast growth on the outside while the fruitcake ages.

I know aging baked goods sounds strange, but some fruitcake connoisseurs claim that you should age them one to three months before you consume, so the sugars in the dried fruits can mellow.

Oh, dang.

Okay.

This part I'm not too good at.

- Yeah.

- So... - I just typically just flip and shake.

- Oh, boy.

Okay.

Flip and shake.

That's a new dance move.

(both laugh) - [Altreisha] Did you get it?

- Ah, yes.

Yes!

Oh my gosh.

- [Altreisha] You see how moist.

- [Yia] Super moist.

What?

- [Altreisha] Told you.

- Oh, look at that.

Let's put our cherries here.

- Yeah.

You could do whatever you want.

You know, you're being extra, but we could just put one.

(Yia laughs) - [Yia] That's awesome.

(Altreisha laughs) - One.

You know, that's a lot, so maybe three.

We'll go with that.

- [Yia] She's being very artistic about this.

- [Altreisha] What do you think about that?

Look at that.

- [Yia] Look at that.

- And voila!

- That looks so good.

- Moist Jamaican fruitcake.

- Oh.

Wait.

- Oh, yes.

(Altreisha laughs) Can never have enough red wine.

(Altreisha laughs) (upbeat music) - Cheers.

- Cheers.

- Mm.

I think the balance of that tartness from the hibiscus with just that sugar in there, it just really balances out really well.

- It's perfect.

Did you taste that white rum, though?

- Mm-hm.

(Altreisha laughs) Yeah.

We'll talk about that later.

No, but it is so refreshing.

Okay.

And then now we have fruitcake here.

- [Altreisha] Yep.

- [Yia] It's almost a little gooey, right?

- [Altreisha] Yes.

It is very gooey.

(upbeat music) Man.

That is the best fruitcake you've ever had.

- [Yia] You're right.

It's really deep, really rich.

It really shows the difference between using regular sugar and brown sugar.

- Brown sugar.

Yeah, absolutely.

- [Yia] You have changed my mind on the word "fruitcake".

- [Altreisha] Yeah.

- And thank you for this incredible drink, too.

- Oh, thank you for having me.

It was really fun.

- Cheers.

Thank you.

- Cheers.

(upbeat music) - [Yia] You can make all the dishes featured on Relish.

Find the recipe at TPToriginals.org/relish.

(upbeat music) (gentle music) - [Chef] Pyrohy, or another word for it is vareniki, and you'll hear it called pierogis.

- [Pyrohy maker] Depends on what part of Ukraine you're from.

Pyrohy.

Pyrohy.

Yes.

- Pierogi is Polish.

Ukraine, pyrohy.

Pyrohy.

- If you're from the Eastern Ukraine, you call them vareniki.

If you're from Western Ukraine, you call them pyrohy.

(gentle music) - [Chef] A lot of different cultures have the same type of thing.

It's a dough circle.

In the circle, they place either potatoes mixed with cheese or sauerkraut.

They fold it over into a half circle.

They pinch the edges.

Then we boil it.

Then we either sell 'em on the line or we bag them.

Then people bring 'em home.

Then you serve that with sauteed onions and sour cream.

They're delicious.

They're labor intensive to make, but once you make them, you can freeze them.

You can take a bag of a dozen out of the freezer and you've got yourself an instant meal.

Plus they're compact.

They travel easily.

It's not like trying to take a half of a buffalo with you across the plains.

You got a bag of pyrohy, you're good.

- [Pyrohy maker 2] Most of us here at St. Constantine's Church came to the US after World War II, when we were told that the refugee camps were being closed and we had to choose a country to immigrate to.

I remember them from the DP camp that we lived in in Germany.

My mother used to make them there.

- [Reporter] Do you have any idea how many of these you make every year?

- Oh, I have no idea.

Thousands and thousands.

- Too many to count.

That's right.

- I'm making 68,000 over the years.

- [Reporter] 68,000?

- Yeah.

- She's been doing it for a long time, probably 50 years.

- [Chef] We'll sell a tremendous amount over the holidays.

Christmas, Easter.

You can buy them commercially now, but obviously, they're not as good.

(upbeat music) - [Yia] Connect with us on social media using #TPTrelish.

Is it Pataka?

Potita?

Patita?

It's hard to pronounce, but it's delicious.

(upbeat music) - Hi, Yia.

Are you ready to make potica?

- I'm ready to roll.

- Let's go.

- I will have to admit to you guys that when our producers came to me and said, "Hey, we're gonna do potica," I thought she said "pizza".

They're like, "It's from the Iron Range."

And I'm like, "Pizza from the Iron Range?"

I'm like, "Okay."

So how do you guys pronounce it?

Or how have you heard it pronounced?

- Yeah, you were saying it right, potica.

- Potica.

- The other one that we've heard is pot-ic-a.

Which we'll silently judge you for.

- We know what you mean, but that's not how you say it.

(energetic music) - [Yia] Tell me a little bit about potica.

- Oh my gosh.

Where do we start?

Potica is a sweet bread.

You roll it out tissue paper thin and then spread it with a walnut, sugar, cream, honey filling out on the whole thing.

So we'll fill this whole countertop.

Once it's baked, there's all the layers of dough and filling.

Yeah.

It's delicious.

- Potica dates back hundreds of years.

It's originally from Central and Eastern Europe.

The word potica comes from a Slovenian word, poviti, which means "to wrap in".

Take me through the process of making potica.

- We'll start.

You bloom the yeast in warm water and then we'll scald the milk, which is basically you want the milk to steam, and then it'll get little bubbles all around the edges.

Then we'll melt butter, sugar, and salt.

We'll let it cool down just a little bit before we add the eggs.

- [Yia] I wanna know how you guys met.

- Yeah.

We grew up in Eveleth on the Iron Range.

- The Iron Range is the area of Northeastern Minnesota where iron ore mining flourished from the late 1800s to the 1980s.

- Okay.

This has cooled off a little bit.

Ashley's gonna add three eggs.

- [Ashley] We don't have scrambled eggs, so that's a good sign.

- [Samantha] Then we'll put the yeast in there with it before we add it to the flour.

- [Yia] How did potica get into the Iron Range?

- [Samantha] The Iron Range is quite the melting pot of immigrants.

The main one for potica being Eastern European.

So Slovenia, which I am not.

Ashley has a bit.

- I have some.

- So she's our representative.

- Yes.

That's the cool thing about recipes from the Iron Range, that even if you aren't Slovenian, the melting pot of the Iron Range and everyone there makes those recipes and enjoys them and shares 'em with everyone else.

- In the early 1900s, the influx of immigrants working in the mining industry made the Iron Range the most ethnically diverse area of Minnesota.

By 1910, the majority of immigrants in the region hailed from Finland, Italy, Sweden, Croatia, and Slovenia, each of them bringing their own cultural traditions, and the Eastern Europeans bringing the potica.

When is potica traditionally eaten?

- Christmas time and Easter time.

- ChrEaster.

- ChrEaster.

- Yeah.

- ChrEaster.

Yep.

It freezes super well.

- [Ashley] They make really great gifts, too.

- [Samantha] We've made it before where we've cut 'em in mini loaves.

You don't have to share.

- [Yia] Like, "We don't love you this much.

We love you this much."

- This much.

- Right.

- This is how much work.

(all laugh) We're just gonna flour the surface.

- And you look at this dough, it's a little wetter.

- It is pretty sticky, and by the time we're done, it won't be.

You just fold it, quarter turn, and press it.

- It's a very simple technique.

- Yes.

- Quarter turn and then use your palm.

- I use my palm.

- Yep.

- [Samantha] And I'll just continue to work in more flour.

- [Yia] How long's the kneading process?

- This usually takes about 10-ish minutes.

So we're looking for a nice, smooth, elastic finish.

- [Yia] That's why all the moms in the Iron Range just were jacked.

(all laugh) You know?

- Our hand muscles.

- Yeah.

They're like, 10 minutes?

We call that our warmup.

Do you guys have any memories of it?

- [Ashley] My grandma would make it, and then we had quite a few of her friends in town, the potica ladies, who would make it throughout the year.

So... - Were they called the potica ladies?

- Kind of unofficially.

- [Yia] Oh, wow.

- [Samantha] They didn't know it.

- Yeah.

And you had to be good at potica if you were gonna be the potica lady.

- They'll cut you out if you don't... (Samantha laughs) It's like, "Sorry, Evelyn.

You're not making it this year."

- [Ashley] Right.

(upbeat music) - [Samantha] I think we're gonna call this good.

- [Yia] As we see the dough here, it's smooth.

It's not tearing up.

- [Samantha] It doesn't break apart.

Yep.

So the next step, we'll put this in a clean greased bowl to rise.

My husband's grandpa taught me if you put it in your oven, just with the oven light on is just enough warmth to rise, for about an hour and a half.

- [Yia] Now we're getting to the fun stuff, right?

We're working on the filling.

There are countless potica filling combinations, ranging from savory to sweet.

Back in the day, the fillings could even indicate one's social class, with wealthier families using walnuts and cream versus an herb filling.

Today, walnut fillings are still super popular.

- [Samantha] For the filling, we'll grind our walnuts.

I have done this before where I didn't quite grind them up enough.

It just is a little bit harder to spread them.

- [Yia] But then all the potica women, they just judged you.

- [Samantha] They judge.

Yeah, I was gonna get kicked outta the group.

(Yia laughs) - You would not be the potica lady.

- Yeah.

- [Samantha] We'll move on to finishing up the cream and then melting the butter and honey in there as well.

- [Yia] That's adorable.

You measure.

- We're baking.

(Yia laughs) You have to measure when you're baking.

- [Yia] So the Iron Range is known for mining.

Did any of your family, were they into mining?

- [Ashley] Yeah, my dad, actually, right out of high school, started working at the mine right in Eveleth, and he worked there almost 40 years, all the way up through retirement.

So it was a huge part of the livelihood of our family and a huge part of our culture.

- My dad and my grandpa had a construction business, but, in turn, did a lot of work for the mines.

- So it's that blue collar.

- Oh, definitely.

- [Yia] Mentality up there.

That's why we need sticks and sticks of butter, to get us through this.

- [Samantha] Yes.

That's where this comes in.

- [Yia] Yes.

And then you just mix it all in.

- [Samantha] Yep.

You just mix it all together.

We'll add the vanilla, too.

This is one of my favorite smells.

- Mm.

- [Samantha] Even if it cools down a little bit, we'll even put it in the microwave for a second.

It makes spreading a lot easier.

- [Yia] Oh, we're gonna roll out on that?

- [Ashley] Mm-hm.

It's kind of our family potica tablecloth.

So it's, you guys can see it's not in perfect shape, but it has the memories that come along with years of making potica with it.

The best part about this tablecloth is when we stretch the dough out, the key indicator that it's gonna be thin enough is that you're gonna see these flowers through the dough.

That's how thin the dough is gonna be.

- [Samantha] First, we're gonna flour this to keep it from sticking.

It's like the whole surface - Yeah, get in there.

- just gets slightly coated.

So here's the dough after about an hour and a half.

I like to start by just shaping it a little bit.

Then it's basically you just roll.

Once it gets big enough, everyone can get in on the action.

- [Yia] There we go.

So as you go in, I still, I can't see any flowers yet, so... - [Samantha] No, we're not... - [Ashley] We are not even close to being thin enough.

- This is what separates the potica ladies.

How thin can you get your dough?

- [Yia] They're just throwing shade on each other.

It's like, "Oh."

- "Have you seen her dough?"

- Yeah.

- [Samantha] So it's to the point where you can tag team it.

- I feel like I'm being judged right now.

- No.

- Don't worry about wrinkles.

It's okay.

- Wrinkles are okay.

This is our one instance where wrinkles are okay.

- [Yia] Oh, really?

- [Ashley] Yeah.

- Wow.

Oh, I can start seeing... Oh, guys!

I'm doing it!

I'm doing it!

(Ashley and Samantha laugh) - [Ashley] You are a potica lady!

(upbeat music) Awesome.

This looks good.

- [Samantha] I think we're gonna call this good.

- [Yia] It seems like this is gonna be the fun spot.

- This is our giant bowl of filling that we're gonna scoop out and then just cover the entire thing to the edges with our walnut filling.

- We do want it to go pretty close to the edge too.

- Oh.

I've always been told to stay away from the edge.

- [Ashley] Everything you think of with potica is almost the opposite.

Wrinkles are fine.

- Yeah.

- Close to the edge is fine.

- [Yia] Being away from home and having somebody connect with you on this... - Yeah.

- It's like that piece of home came with you.

- Yep.

- When we no longer lived on the Iron Range, obviously, we were like, "You wanna make it together?"

since it's kind of labor intensive.

- We kind of keep the tradition going, 'cause it's one of those things.

If some of the younger generation doesn't keep it going, then it's gonna die off and we're not gonna be able to pass it on to the next.

- It's special.

All right, friends.

- Oh.

Wow.

- Look at this.

- Awesome.

- [Samantha] And now we roll.

This is where it's also really helpful to have two people.

So you start really small and just a little bit of a fold.

- [Yia] There's that importance of making sure that this is well-floured, right?

- [Samantha] Yes.

- You don't want this to be sticking.

- That's where that could backfire on you, if you don't have it well-floured.

Here.

You get in there.

- [Yia] Oh, thanks.

- [Ashley] We'll let you roll.

- Alright.

- To the edge.

- Bring it back.

There we are.

We have two 9x13 pans that we've added more butter.

- [Yia] Are you serious?

You roll it in the butter.

- Roll it in the butter for browning purposes.

- [Ashley] It's gonna get nice and golden brown.

- [Samantha] And also so it doesn't stick to the pan at all.

(timer dings) - [Yia] Wow.

This looks incredible.

- [Samantha] Alrighty.

The big reveal.

- [Yia] Oh, man!

Look at that.

It's so mesmerizing.

- [Ashley] That swirl is so pretty.

- [Yia] Wow.

What's the drink of choice with this?

- [Samantha] Drink of choice...

I like it with coffee.

- [Ashley] Coffee.

- [Samantha] Sometimes just milk.

- My dad also eats it sometimes with a slice of ham on it.

- What?

- Yeah, it's kind of that sweet and salty combination.

- Oh.

- My mom did fruit, salami, and potica.

- [Yia] That sounds like it's more like a, it's like an Iron Range charcuterie board, right?

(all laugh) Mm.

Wow.

That's so delicious.

When I'm looking at this, I'm thinking, "Oh, yeah, cinnamon roll.

I get it."

That's what I automatically think.

But it doesn't taste like a cinnamon roll at all.

You guys do butter on it, right?

- We do butter on it because there's obviously not enough.

- I mean, when in the Iron Range... Let's go.

- We can't help ourselves.

Okay.

- That's really good with butter.

- I know.

We weren't lying to you.

- Man.

This is totally like 180 from some of the things I know, which I love.

So it's just great to be a part of this.

It's great to be part of this tradition.

Thank you.

Thank you so much for having me.

- Thank you.

- We're so happy to be able to share it.

- The romantic side of me is like, you could put, "Will you marry me?"

on here.

(Ashley laughs) - [Samantha] Oh my God.

- [Yia] And you're doing this with your lady.

- [Ashley] That's a commitment.

- [Yia] Yeah.

- [Ashley] You're covered in flour.

- [Yia] Yeah.

Trademark.

- [Samantha] Potica proposals.

- [Yia] Yeah.

(all laugh) - [Camera operator] Gender reveal.

- Yeah, gender reveal.

Oh!

You just changed the world.

- Oh, no.

It looks like a murder scene.

(both laugh) - You did it.

It wasn't me.

(upbeat music)