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Celtic Frappes, Turkey Reubens + Loaded Smashed Potatoes

Happy Monday and first day of spring, friends! Sorry our recipes are coming to you a bit late, but the weekend was filled with lots of cooking, eating and shopping. John and I got cracking on a new outdoor set for the summer. This warm weather got us in the mood to start a little bit of an outdoor revamp and got me thinking about what I would like to start planting this summer. Our backyard is tiered off, so we have some nice space for a decent sized garden. Let us know what you guys plan to plant as the spring weather approaches.

We wanted to dedicate this post to everyone who tuned into our live cooking show this past Friday. We couldn't thank you guys enough for watching and spending your Friday night hanging in our kitchen :). As of today, we have 600 views on our video, which is pretty damn cool! Over the weekend, Whiskey + Aprons also became a proud member of the FoodieTribe which is a group of about 800 foodies around the world dedicated to supporting their local community through food and culture, pretty much what W+A is all about too. We can't wait to share with all of our readers some of the new brands and local openings coming our way.

Now in recipe news, we have a few to share from last Friday's cook off. John mixed up a festive refreshing Celtic Frappe in honor of St. Patrick's Day from and added his own twist.

2 oz of Celtic Honey liqueur
1 oz of lime juice
.75 oz vermouth
.25 oz orange sherbet
1 dash of aromatic bitters 
1 tsp of green dye (optional)
Add all ingredients into a shaker tin and fill with ice.
Shake and double strain into Old fashioned glass and fill with crushed ice. Squeeze orange oils over glass. Take a toothpick and wrap your orange peel around for 10 seconds to create a twisted orange peel garnish. Add two drops of green dye if you want to get really crazy.

To continue with our festive St. Patty's Day dinner we decided to make these cute loaded smashed potatoes as a side for our sandwiches. They were super easy and fun to make and were the perfect side to our reuben sandwiches. I would make these again for entertaining or as a passed appetizer.

12 baby red potatoes  
1/3 cup olive oil
Tbsp of sea salt  
1 cup cheddar cheese  
1/4 cup cooked bacon, crumbled (I used turkey bacon)   
1/2 cup sour cream  
1/4 cup chopped green onion
Boil potatoes whole for about 15 minutes or until fork tender. Drain potatoes and place onto a greased (with olive oil) baking sheet. Smash the potatoes down using the bottom of a cup. Drizzle generously with olive oil. Sprinkle generously with sea salt. Bake at 450°F for 20 minutes until nice and crispy. Top each one with about a tbsp of cheese. Place the pan under the broiler until the cheese starts to bubble. Top with sour cream, bacon, and green onions (or chives) and serve warm.

Our turkey reubens with homemade Russian dressing were so fulfilling and the perfect comfort food. We grilled these sandwiches up and served them slathered with dressing.

1 loaf of fresh pumperknickle bread
1 lb of pastrami seasoned turkey 
1/2 pound of Swiss cheese 
2 tbsp of butter 
cooking spray 
1.5 cups of sauerkraut  

For dressing:
1 small onion
1 tbsp of sweet chili sauce
1/8 cup of ketchup
2/3 cup of mayo
1 tsp of paprika
1 tbsp of vinegar 
Mix all together and use as dressing or dipping sauce

Heat a pan or skillet with cooking spray. Slice your bread into thick slices and butter both sides. Load one side of your break up with turkey, Swiss cheese and the other side with a tablespoon of sauerkraut. Grill sandwich on each side for about 5-7 minutes each until bread is golden brown then flip. Once done, top sandwich with Russian dressing, slice and serve.  

We enjoyed cooking a festive meal for you all and can't wait until next Friday. We will be cooking up Shrimp Fra Diavolo with Linguini. Be sure to tune in Friday, March 24 at 7PM! And if you haven't already, follow us on Instagram @whiskeyandaprons and on Facebook @whiskeynaprons. 



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