Jeni Britton Bauer

My Venues


Where I Go Out

Behind the Scenes

It’s stone fruit season! A few
"It’s stone fruit season! A few years ago I created a recipe to cold-poach ripe, delicate stone fruit — perfect to serve with ice cream. That way, if you buy a whole box of @thepeachtruck Peaches, you can extend the shelf life by a few days (just three, but it matters when fruit gets very ripe all at once!). It’s super easy, and because you don’t cook the fruit, you can start with super flavorful, super ripe peaches, cherries or any stone fruit and they remain intact. Plus, the syrup is delicious! And the whole thing is super easy. Just bring 1 cup sugar and 1 cup water to a boil. Remove from heat. Add the juice from a whole lemon, and 1/2 cup of peach schnapps. Let cool and pour over halved peaches. You can peel them if you want, or not! They’re Incredible!! And will last three days left submerged in syrup in the fridge."
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Brambleberry Crisp. Created
"Brambleberry Crisp. Created 2009. Part of a collection we called Foggy Mountain, which was inspired by the forests of Appalachia. When I was a kid we foraged for brambleberries in our forest on summer weekends. Then we’d make a streusel, crumble it on top and bake it until deep purple and bubbly. Of course we ate it warm with vanilla ice cream. That’s the inspiration for one of our most popular flavors ever! Ours is made with blackberries, raspberries and black currants (my grandmother called any berry that grew on a thorny bush or vine a brambleberry). We make our own jam - seeds and all, and oatmeal, butter streusel. All twisted into double vanilla ice cream. 🌿🌿🌿"
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🍓🍓🍓If I had to name a favorite
"🍓🍓🍓If I had to name a favorite dessert of all time — the dessert that was synonymous with my very name growing up — it would be Midwestern Fresh Strawberry Pie. My favorite recipe comes from the Pennsylvania Railroad Dining Car Kitchen Manual — a rare find in an antique shop. We’re working with @landgrantbrewing June 2! THERE WILL BE TOO MUCH DESSERT. you can count on it.🍓🍓🍓 link in bio"
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Frosé = Rosé sangria sorbet
"Frosé = Rosé sangria sorbet made with with pulverized pear, strawberry, watermelon. We love our Frosé sorbet so much we found a few pints at @shopholicow in such great prints. Check them out!"
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Hey! I wrote an essay on
"Hey! I wrote an essay on beauty for this month’s issue of @eg_clark - shot the cover!). It asks the question: What is beauty? What is truth? What does it all get back to? What’s it all for? How can we cut through the bullshit and get to clarity? What still matters? Well... read it if you want to. I definitely don’t have all the answers, but I’m out here doing it. Reporting live from the arena floor. And finding beauty everywhere I look. EVERYWHERE. YES, RIGHT NOW. (Plus, that frosé Sorbet is a MUST — get it while it lasts)."
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At My Venues