Skip to content

Robert St. John

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

Mrs. Lampkin’s Methodist Punch

Ingredients

1 48-ounce can pineapple juice

1 pkg lime jello

1 1 /2 cups sugar

1 cup lemon juice, freshly squeezed

1 small bottle almond extract

Instructions

Mix all in gallon container and fill with water to make one gallon.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more