Ingredients

3 tablespoons butter
1/2 large yellow onion, halved lengthwise and thinly sliced (about 1 1/2 cups)
1 medium firm pear (such as Bosc), peeled, cored, and cut into 1/4-inch cubes (about 3/4 cup)
1 tablespoon finely chopped fresh thyme
1/3 teaspoon salt
Freshly ground black pepper
3 ounces creamy blue cheese (such as Maytag, Point Reyes Original Blue, or gorgonzola), at room temperature
8 sandwich-size slices sourdough bread
6 ounces brie cheese, sliced 1/4-inch thick
8 ounces mozzarella cheese, coarsely grated

Directions

1. Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onion and cook until limp but not brown, about 5 minutes.
2. Add the pear and thyme and cook just until heated through, 2 to 3 minutes. Add the salt and pepper. Set aside.
3. In a small bowl, combine the blue cheese with the remaining 2 tablespoons butter and mash with a fork until well mixed.
4. To assemble, spread the blue cheese butter on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Lay the Brie slices on the bread. Follow with the onion-pear mixture and finish with the mozzarella. Top with the remaining bread slices, buttered side up.
5. Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into a pan, cover, and cook for 3 minutes, or until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
6. Alternately, preheat your sandwich maker and cook according to the manufacturer's instructions.

Makes 4 sandwiches.

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Ingredients

2-1/2 ounces Perfect Purée el Corazon, thawed
1 ounce añejo tequila, such as Chinaco
1/2 ounce calvados
1/2 ounce Campari
Whole strawberry or strawberry slice, for garnish

Directions

1. Place all ingredients into a shaker with ice; shake vigorously for half a minute, then strain into a martini glass. Garnish with a strawberry slice. Serve immediately.

Makes 1 cocktail.

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Ingredients

For the cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup hot brewed coffee
1 cup unsweetened cocoa
2 sticks (1 cup) unsalted butter, softened
1 cup light brown sugar
1 cup sugar
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
For the frosting
8 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into small pieces
1 1/2 tablespoons vanilla extract
Pinch of sea salt
2 1/2 cups sifted powdered sugar
3/4 cup sour cream

Directions

1. Make the cake: Preheat the oven to 350°F. Butter two 8-inch round cake pans and dust them with cocoa powder. Set aside.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, whisk the hot coffee and cocoa powder together. Set aside.
4. Using a stand mixer fitted with the paddle attachment, cream the butter on low speed for 1 minute. Then add the sugars and beat on low speed for 3 minutes until light and fluffy.
5. With the mixer running, add the eggs, one at a time. Then add the buttermilk and vanilla extract until thoroughly combined.
6. Alternate adding the dry ingredients and the chocolate-coffe-mixture, starting and ending with the dry ingredients. When the mixture is almost combined, turn off the mixer and finish mixing by hand (to avoid overbeating). Pour the batter into the prepared pans.
7. Bake for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Cool in the pans for 10 minutes, then onto a wire rack to cool completely.
8. Make the frosting: Melt the chocolate and butter together in the top of a double boiler set over simmering water, or in short bursts in a microwave, stirring until thoroughly melted and combined. Set aside to cool.
9. In a standing mixer fitter with the paddle attachment, combine the chocolate-butter mixture, vanilla extract, and sea salt on low speed. Slowly add the powdered sugar and continue beating on low speed until the ingredients are combined.
10. Add the sour cream, increase the speed to medium, and beat until thickened, around 6 minutes. Use immediately and then put the cake in the refrigerator for 15 minutes to set the frosting.

Makes 1 two-layer cake.

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