Patriotic Parfaits and Grilled Brats: Perfect for Any Get-Together

By Patti Baratta

The Fourth of July is upon us, this year you can change up your cook-out a bit by taking a step back from pork steaks and burgers. Forget the brownies and pies (and turning on the oven). Bratwurst and light, fruity parfaits celebrate the holiday!

There are three schools of thought when it comes to cooking bratwurst. There are people who swear by just tossing the raw brats on the grill and letting them cook. Some people grill them first then simmer them in beer all afternoon. Others prefer to simmer them first then finish them on the grill for color and flavor.

I picked up cheddar brats from  and set out to experiment. Tossing them on the grill first in either case was a disaster. I do not enjoy tending the grill. I ended up with too much char when I tossed the raw brats straight onto the grill.

My favorite method is to gently simmer the brats first, infusing more flavors and cooking the meat to the proper temperature. Then I lightly grill them so they have perfect sear marks and some “grilled” flavor.

The mini dessert parfaits are great for a light dessert during the hot weather. I picked up berries from  and a pound cake from  bakery. With a few other pantry staples, dessert can be ready in a flash.

If you prefer to make one large dessert, just adjust your proportions and layer the trifle-like dessert into a large, deep bowl.

Cheddar Brats with Apple – Onion Relish

Serves 8

• 32 ounces beer
• 8 ounces apple juice
• 8 cheddar brats
• 8 hoagie rolls
• 2 tablespoons butter
• 2 granny smith apples, peeled, cored and chopped
• 2 red onions, sliced thin
• 2 teaspoons spicy brown mustard
• 2 teaspoons light brown sugar

Place the brats, beer and apple juice a large Dutch oven. Bring to a simmer and cook gently for 25 minutes. Drain the brats and preheat grill to medium.

Meanwhile, melt butter in a large, non-stick frying pan. Add the apples and onions and sauté until the onion is caramelized and the apple is soft, stirring frequently, about 20 minutes. After the onions and apple are done to your liking, stir in the brown sugar and mustard. Cook an additional minute until the sugar dissolves.

Grill the brats until grill marks appear, turning frequently. Serve onion mixture with brats and hoagie rolls.

Patriotic Parfaits

Makes 12 mini shot desserts

• 3 ounces pound cake, cut into ¾” cubes
• 12 small to medium ripe strawberries, sliced
• 36 ripe blueberries
• 4 ounces cream cheese, softened
• 4 ounces sweetened condensed milk
• 1 teaspoon vanilla
• ¼ teaspoon cinnamon
• Canned spray whipped cream for topping

In a small mixing bowl, whip together cream cheese, sweetened condensed milk, vanilla and cinnamon.

In each parfait glass, layer the following: three blueberries, ½ of one strawberry, one heaping teaspoon of cream cheese mixture, three to four cake cubes. Repeat the process, layering one heaping teaspoon of cream, three blueberries and ½ of one strawberry. Top with whipped cream for garnish.