Sweet on Red, White and Blue

I never plan ahead; I've tried but I just can't. I'm a spontaneous cook and baker.

I couldn't sleep last night so while watching Chopped at 2 a.m. I had a culinary creative moment. I tend to bake at a more respectable hour -- like 5 a.m., but I needed to follow my whim [quietly]. Just because I was awake didn't mean that everyone else shouldn't sleep.

I had amaretti cookies leftover from a sweet potato gnocchi recipe that I wanted to turn into a tart crust. The crust failed; it didn't hold together in the mini-tart pans. I turned it into a crumble. Layering shot glasses with whipped mascarpone, blueberries, strawberries and the amaretti crumble turned a fail into a success. There was a nice balance of crunch and soft and sweet and tart.

It's nearly 3:00 p.m. and there are none left for the holiday. I'm not yet sure what will end up on tomorrow's menu but here are a few possibilities, some I've made before and some are eagerly waiting their turn:

Red, White and Blue Amaretti Trifle

What you need:

Crumble:

• about sm 12 amaretti cookies, crushed, to yield about 1/4 c
• 8 sm amaretti cookies, whole, for garnish
  
• 2 full graham crackers, crushed, to yield about 1/4 c
• 2 tbs coconut spread (or butter), melted

• 1/2 c frozen or fresh Maine wild blueberries
• 4 strawberries, slivered
• 2 tbs balsamic vinegar
• 1 tbs pure cane sugar
• 1/2 lemon, juiced

• 1/2 c whipping cream, whipped
• 1 c mascarpone cheese
• 1/4 c sugar
• 1/2 lemon, zested
• 1 tbs local honey
  

• Heat oven to 350.
• Prepare baking sheet with parchment paper.
• Mix crushed cookies and crackers with melted coconut spread.
• Press onto baking sheet and cook for 8-10 min., being careful not to burn.
• Allow to cool completely.
• In med bowl add fruit, balsamic, sugar and lemon juice.
• Toss to coat.
• In lg bowl whisk mascarpone, sugar, honey and zest.
• Slowly fold in whipped cream.
• Ready 8 mini-shot glasses (or other individual serving dishes)
• Crumble crust.
• Eyeball crumble, mascarpone mixture and fruit mixture into 16 portions.
• Layer 1/16th crumble in each glass.
• Top with 1/16th mascarpone, then 1/16th fruit.
• Repeat.
• Garnish with whole cookie.
• Devour.