Kathy’s Pomegranate Margarita

6 shots tequila (9 oz.)
1 cup  fresh squeezed lime juice
1/2 cup fresh squeezed meyer lemon juice
1/2 cup agave syrup (add more if you want it sweeter)
kosher salt
Turbinato sugar
Pomegranate juice ice cubes (use 100% juice, like POM)
Lime slices

Mix tequila, juices and agave syrup, make ahead and keep refrigerated.  Mix salt and sugar and place on a small plate, rim glass with lime juice and roll into mixture.  Pour tequila and juice mixture over pomegranate cubes and garnish with lime slices.  Makes 6 cocktails.



Cherry Sundaes with Chocolate Cherry Sauce

4 Servings


1/2 cup whipping cream
5 T. sugar
3 T. kirsch or other cherry brandy
4 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped or put in cuisinart
1 T. unsalted butter
1/4 cup dried tart cherries, chopped

2 cups fresh tart or sweet cherries, halved, pitted

Vanilla Ice Cream or Gelato
Whipped Cream
4 whole fresh cherries
Cigar Pirouette Cookies

For Sauce: Bring whipping cream, 3 T. sugar and 2 T. kirsch to boil in heavy small saucepan, stirring to dissolve sugar.  Remove from heat; whisk in chocolate and butter.  Stir until chocolate melts and is smooth. Whish in dried cherries.  ( Can be makde 1 week ahead. Cover and chill. Rewarm over low heat before using.)

Place halved fresh cherries in bowl.  Add remaining 2 T. sugar and 1 T. kirsch. Let stand 20 minutes.

Layer ice cream, halved cherries and sauce in 4 sundae dishes.  Top with second layer of ice cream, sauce and cherries.  Garnish with whipped cream, a whole cherry and a cigar cookie.


Grilled Cilantro Lime Chicken with Guacamole/Nectarine Salsa

For the Chicken:
4 (5-6 oz.) Boneless or Bone-In Skinless Chicken Breasts
3 T. Lime Juice
Zest of 2 Limes
5 T. chopped Cilantro
3 T. Olive Oil, more for grilling
2 T. Bill Baron’s Jamaican Jerk Rub-(or any spicy chili powder based rub)
A Sprinkling of Vignalta Salt
For Salsa:
2 medium ripe Avocados, pitted and diced
1 1/2 Nectarine, pitted and diced
2 Jalapenos, seeds removed and diced
1/4 cup finely chopped Cilantro
2 Scallion Onions, chopped
3 T. Red Onion, chopped
1 t. Sugar
2 t. Champagne Vinegar or White Balsamic Vinegar
2 T. Olive Oil
Wash and dry chicken breasts, place in Pyrex dish and rub with oil and lime juice. Cover with rub and toss in remaining ingredients. Sprinkle with the Vignalta Salt. Cover with plastic wrap and marinate up to a day and a half. Heat the grill to medium-high and grill on well oiled grates. Grill for 25 minutes (approx). Let rest for 5 minutes before serving.

Combine all ingredients for salsa. Serve with chicken. (you can add fresh corn or replace the nectarine with peaches or tomatoes)


Fall Chicken Liver Pate with Currents


  •  1 1/4 cup finely chopped onion
  •  3 large garlic clove, chopped fine
  •  ½ cup Plugra butter, unsalted
  •  1 1/3 pound chicken livers, trimmed and soaked in milk overnight
  •  ½ cup Cognac
  •  1/2 teaspoon pumpkin pie spice
  •  1/3 cup dried currants or any dried fruit (apricots and dried cherries are delicious too)
  •  2 anchovy fillet
  • 1 teaspoon of Vignalta Salt and a few turns of fresh cracked pepper
  •  Accompaniment: toasted French bread slices or crackers and crisp fall apples



 In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with Vignalta Salt. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add cognac and simmer 2 minutes. Transfer hot mixture to a food processor and add pumpkin pie spice, anchovy fillet, and salt and pepper to taste.  Puree mixture until very smooth and cool mixture.

While pate is cooling,  in a bowl cover currants with boiling water and soak 5 minutes.  Drain currants and pat dry between paper towels.

Transfer pate to bowl and stir in currants.  Pack pate in  a crock, I used two large ramekins.  Cover pate with plastic wrap and chill, at least one day, up to 3 days.  Bring pate to room temperature before serving.  I put chopped chives and an edible Nasturtium flower on top to make it look more pleasing.


Johnie A’s Mafia Meatballs

1 lb. ground round
1 lb. Italian sausage
1 lb. ground veal
2 yellow onions
Parsley and fresh Basil
Parmigiana Regiano (a lot) Grated Cheese (a lot)
Bread Crumbs
2 eggs
Fresh Packed Tomatoes- Di Napoli San Marzano Style Peeled Tomatoes with Basil
Salt and Pepper
Red Pepper Flakes

Bake at 350 degrees for 20-30 minutes, cover with sauce to keep warm and moist. Can be made one day ahead and reheat.