Sweet charity: Desserts star in 12th annual fundraiser for the Chester County Community Foundation


By Emily Ryan, For Digital First Media

John Serock Catering in West Chester won 2015 best dessert honors for a spiced apple and rhubarb taco, served with “cinnamon whipped cream on the side to mimic sour cream,” plus a glass of Mexican rice milk.

“We use a little bit of curry spice … and a couple of other secret spices,” John Serock described. “It really gives it that ‘wow’ factor.”

This year’s entry remains under wraps, but he hinted at another “savory item turned into a sweet item” as his team tries “for the unexpected.”

Other unexpected combinations: tequila lime avocado ice cream and double chocolate avocado ice cream, last year’s healthiest dessert winners from New Street Catering in West Chester.

“The whole name of it, tequila lime avocado ice cream, is not something you see every day,” admitted Patrick O’Connor, director of catering.

As for the upcoming competition, “I can say that it’s going to be our take on a dessert that’s very common,” he added. “It’s a fun contest.”

RECIPE COURTESY OF JOHN SEROCK CATERING

Apple Rhubarb Taco

Yield: 8 each

Ingredients

2 Granny Smith apples, peeled, diced ¼-inch
½ bunch rhubarb stems, peeled, diced 1/4-inch (approximately 1 cup)
4 tablespoons butter
1 tablespoon cinnamon, divided
2 tablespoons sugar, divided
½ teaspoon curry powder
½ teaspoon nutmeg
2 (6-inch) flour tortillas

Instructions

Apple filling: Place a medium sauté pan over medium heat, add 3 tablespoons butter and the rhubarb and cook for 3 minutes. Add the apples, ½ tablespoon cinnamon, 1 tablespoon sugar, curry powder and nutmeg and cook for 5 to 7 additional minutes until apples soften.

Shell: Cut each tortilla into four triangles, brush with melted butter and sprinkle remaining sugar and cinnamon on the chips. Place in a 350-degree oven for 3 to 5 minutes until crisp. Top each chip with apple/rhubarb mixture and garnish with cinnamon whipped cream.