Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pineapple Sherbet

Ingredients

1 can Sweetened condensed milk

1 Whole pineapple, peeled and core removed and cut into chunks

1/2 cup cold milk

2 tsp Fresh lemon juice

Instructions

Place the sweetened condensed milk and the pineapple chunks in a blender and puree until very smooth. Pass the mixture through a fine mesh strainer, pressing firmly. Discard the remaining pulp. Stir the milk and lemon juice into the pineapple puree and chill for 30 minutes.

Using your ice cream maker, freeze the sherbet following the manufacturer’s directions. Place it in an airtight container and cover. Freeze at least one hour before serving.

Yield: 1 quart

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more