C o ol
Apples and pears, leaves and twigs,
bacon and chocolate and more.
By Karen Weisberg
Tres leches—a much-loved traditional
dessert—is a best-seller for Xilantro.
THE BOUNTY of the harvest is
delightfully, enticingly showcased on many a
dessert menu, with varieties of apples, pears,
plums and other tree fruit most often in the
limelight, while pumpkin and cranberries
tend to make cameo appearances.
Restaurant & Wine Café, Grand Marais,
Minn., “The plate is the canvas to be painted
with food and pastry.”
fall,” she says. “I like to work with Minnesota
Honeycrisp apples—there’s a wonderful
tartness as well as sweetness to them. It’s
a juicy variety, plus, the flesh is just perfect
The National Culinary Review | September 2011
However, most any pastry chef knows that
chocolate confections have no season.
Such creations, along with popular signature
desserts, should continue to be menued,
because, after all is said and done, pleasing
your guests is the primary goal.
And paint it she does at Chez Jude, where
the deck and patio overlook the Grand
Marais Harbor on Lake Superior’s North
Shore. With her passion for cooking and
baking initially nurtured by her mother in
a French kitchen, Barsness combines a
Francophile’s sensibility with a commitment
to using the freshest seasonal produce in
her culinary creations.
For Judi Barsness, executive chef/co-
owner with husband Peter of Chez Jude
“French Apple Tart, based on a recipe from
my mother, is my personal favorite for the
Barsness prepares a classic almond
frangipane filling, but instead of a
standard shortbread crust, she opts for
an almond pastry crust. “The almond
frangipane flavor melds with the almond
and apple to bring another flavor dynamic
to the entire tart,” she says. Pears can be
substituted for apples, and both versions
are served with a scoop of ice cream