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JD & Jen

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JD & Jen - Page Text Content

S: Our Wedding * June 5, 2010

BC: Just Married...

FC: Our Wedding

1: Our Wedding Day

3: Mr. and Mrs. Dean Mohr request the honor of your presence at the marriage of their daughter Jennifer Rose Mohr to Jonathon David Lind son of William and Terri Lind Saturday, June 5, 2010 at 5:30 in the evening. The Mohr Residence 3139 N. Winnebago Drive Sedalia, CO 80135

4: Shelley & Bonnie

5: Jennifer and Jonathon David Lind's Wedding Cookbook ( (Menus & Recipes provided and masterfully presented by Bonnie Diamond) Appetizers Goat Cheese and Port Wine Syrup...............................1 Watermelon and Cantaloupe Skewers.............................3 Russian Eggs......................................................................4 Salad Warm Pear and Almond Salad with Gorgonzola......6 Main Course Steak au Poivre................................................................9 Garlic Mashed Potatoes...............................................10 Carrots in Honey Tarragon Sauce...............................11 Dessert Bonnie's Cheesecake........................................................15 Darkness on the Delta...................................................17

6: Goat Cheese and Port Wine Syrup 4 ounces goat cheese, sliced into 1/4 inch slices 4 ounces chopped pecans 1 bottle of expensive ruby port wine Pour wine into a sauce pan and bring to a boil, reduce heat to simmer. Simmer until wine is reduced to syrup, about 20 minutes. Sprinkle chopped pecans on a piece of waxed paper. Lightly roll slices of goat cheese in pecans. Place on individual spoons and set on a platter. Drizzle with port wine syrup. | APPETIZERS | ~ 1 ~

8: Watermelon and Cantaloupe Skewers 1/4 Seedless watermelon, peeled and cut into eight 2 inch cubes 1/2 Cantaloupe, seeded and peeled, cut into 2 inch cubes 4 Thin slices prosciutto, cut into strips 1 Tbsp Fresh lemon juice 1 tsp Lemon zest 1/4 cup Spanish extra virgin olive oil 1 Tbsp Sherry vinegar Sea salt to taste Fresh herbs or edible flowers, for garnish Take a bamboo skewer and place a watermelon cube onto the skewer. Repeat with the remaining seven skewers. Wrap strips of prosciutto around cantaloupe and place onto the skewer. Repeat with the remaining seven skewers. Place the skewers on a serving plate and pour dressing on top. Sprinkle with sea salt, the remaining lemon zest, and herbs or flowers. | ~ 3 ~

9: Russian Eggs 1 Tbsp Shallots 1 Tbsp Italian parsley 1 Tbsp Green olives Salt and pepper, to taste Lemon juice, to taste 1 cup Mayonnaise 3 Tbsp Chili Sauce 6 Hard cooked eggs For sauce: Combine shallots, parsley and green olives in a food processor and process until minced. Add mayonnaise and chili sauce, process until mixed. Cover and refrigerate for a few hours to allow the flavors to develop. To serve: Cut the hard cooked eggs lengthwise in half and place them cut side down on serving platter. Generously spoon sauce over the eggs. | ~ 4 ~

11: Warm Pear and Almond Salad with Gorgonzola One head lettuce (Romaine, Boston Bib or Green Leaf) 4 Tbsp Butter 3 Pears (peeled and sliced) 1/2 cup Slivered or sliced almonds 1/4 cup Sugar 1 clove Garlic, minced 1/2 cup Gorgonzola 1/4 cup Olive oil Tear lettuce into bite size pieces. In a small skillet melt butter and place pears, almonds and sprinkle with sugar. Sauté until caramelized. Mix Gorgonzola, garlic and oil to make paste. To assemble: toss lettuce with pear and cheese mixture. Serve immediately | SALAD | ~ 6 ~

13: MAIN COURSE | ~ 8 ~

14: Steak au Poivre (Flamed Steak in Sauce) Serves 6 6 Tender steaks 1 Tbsp Coarsely ground black pepper Salt to taste 6 tsp butter Tabasco sauce, to taste Worcestershire sauce, to taste Lemon juice, to taste 2 Tbsp Cognac Herbs de Province (dried herbs) Sprinkle the sides of each steak with pepper, with the heel of your hand press the pepper into the meat. Let stand. Sprinkle a light layer of salt over the bottom of a heavy skillet. Turn the heat to high and when the salt begins to brown, add the steaks. Cook until well browned on one side. Turn the steaks, lower the heat to moderate and cook until desired doneness. Place a teaspoon of butter on each steak and add Tabasco, Worcestershire and lemon juice to taste. Turn heat to low, blaze with cognac and transfer steaks to platter. Swirl the sauce in skillet and pour over meat. Sprinkle the steaks with dried herbs. | ~ 9 ~

15: Garlic Mashed Potatoes 6 Medium baking potatoes, peeled and cut into cubes 2tsp Salt 8 Tbsp Butter, at room temperature 1/2 cup Sour cream, at room temperature 2 tsp Garlic, finely minced 2 Tbsp Whole milk, (or more) at room temperature Salt and pepper to taste In a large saucepan, cook the potatoes in salted water, until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add butter, sour cream and garlic. Mix with an electric mixer until well blended. Add milk, 1 Tbsp at a time, until the potatoes are the desired consistency. Season with salt and pepper. | ~ 10 ~

16: Carrots in a Honey Tarragon Butter Serves 6 1 Small bag of carrots Fresh Tarragon 4 Tbsp Butter 4 Tbsp Honey Steam carrots in enough water just to cover. Add tarragon. When carrots are cooked to taste, remove from water and discard tarragon. Stir in butter and honey. | ~ 11 ~

18: Bonnie's Cheesecake Crust: 1 1/2 cups Chocolate graham crackers 6 Tbsp Melted butter 1/4 cup Granulated sugar Butter a 9-inch spring form pan. Place the cookies, melted butter and sugar in a food processor to form a crumb mixture. Press crumb mixture onto the bottom and partly up the sides of the pan. Smooth the mixture along the bottom to an even thickness. Chill the crust in the freezer while you prepare the filling. | DESSERT | ~ 13 ~

19: Filling: 1 1/2ilbs Cream Cheese ( 3 blocks ) brought to room temperature 1 tsp Vanilla 4 Egg whites 1 cup Granulated sugar Preheat the oven to 350 degrees. In a large mixing bowl, beat cream cheese with the vanilla until soft and fluffy. Set aside. In a large mixing bowl, whip egg whites until they form soft peaks and slowly beat in the sugar until whites form stiff peaks. Fold the egg whites into the cream cheese mixture until blended. Pour the mixture into the chilled pan and bake for 25 to 35 minutes. Cream Topping: 1cup Sour cream 3 Tbsp Granulated sugar While cheesecake is baking, prepare topping. In a mixing bowl, sift together sour cream and sugar to blend. After cheesecake is baked for the allotted time, remove from the oven and turn up the temperature to 450 degrees. Carefully spread topping over the top of the cake. Return cake to the oven and bake for 5 to 10 minutes. Cool to room temperature, carefully cover with plastic wrap and refrigerate 24 hours. To unmold cake, run a butter knife around edges of the pan and release the ring. | ~ 14 ~

20: Darkness on the Delta Serves 8 7 ounces Bittersweet chocolate, chopped 2/3 cup Whole milk 1/3 cup plus 1 Tbsp Granulated sugar Freshly grated nutmeg 1 large Egg yolk 1 cup Unsalted butter, 2 sticks, softened 1tsp Vanilla extract 1tsp Bourbon Powdered sugar, for a light dusting | ~ 15 ~

21: Put chocolate in a large bowl and set aside. In a saucepan over medium heat, bring milk, 1/3 cup granulated sugar, and a little nutmeg to a simmer. In a small bowl, whisk together the egg yolk and remaining 1 tablespoon granulated sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to saucepan and cook over low heat, stirring constantly, until the mixture thickens; about 5 minutes. Do not boil. Pour the hot mixture over the chopped chocolate. Let sit for 2 minutes. Slowly whisk in the butter a little at a time, and then ass the vanilla and Bourbon. Whisk until the mixture is very smooth. Spray a 6 inch cake pan with nonstick cooking spray, and line with plastic wrap. Scrape the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours. To serve: invert the cake onto a serving plate and remove plastic wrap. Lightly dust with powdered sugar. | ~ 16 ~

22: Marriage is the union of A greater sum than two in love. Relatives are made by rites Relating in-laws to delights. In bringing families together, A million lives are changed forever. Go then in joy, yourselves to please: Each love shapes many destinies. | ~ 19 ~

23: Come to me, I'll be your wishing well With cigarettes to save you I'm a little lonely, can't you tell? Waiting on your rescue For all my dreams, all my schemes There was never anyone to stand next to So baby, have I got you? Running round in last place Trying to keep a steady pace What I got to give, I give up Fools and thieves can keep on wishing good luck I'm calling you to say That I'm gunna be anywhere you want Tonight and Forever I'm coming home to take Take us both apart and put us back like one and bleed together I'm calling you to say That I'm gunna stay wrapped round your heart Through time and weather I never live, never die, without you Come around sweet keeper, kiss and tell So everyone can hear you Give me Heaven with a bit of Hell To be the heavy heart true For all your tears, all my fears We were all alone, hiding in the same room But baby, now I see you Running round in last place Trying to keep a steady pace What I got to give, I give up Fools and thieves can keep on wishing good luck | ~ 20 ~ | I'm calling you to say That I'm gunna be anywhere you want Tonight and Forever I'm coming home to take Take us both apart and put us back like one and bleed together I'm calling you to say That I'm gunna stay wrapped round your heart Through time and weather I never live, never die, without you I'm calling you to say That I'm gunna be anywhere you want Tonight and Forever I'm coming home to take Take us both apart and put us back like one and bleed together I'm calling you to say That I'm gunna stay wrapped round your heart Through time and weather I'm calling you to say That I'm gunna be anywhere you want Tonight and Forever. | Tonight and Forever The Damnwells

24: Parents of the Bride Mr. Dean Mohr Mrs. Kim Mohr Parents of the Groom Mr. William Lind Mrs. Terri Lind Officiant Mr. David Aragon Maid of Honor Ms. Keri Mohr Best Man Mr. Michael Lind Attendees Ms, Janelle Lind Ms. Sarah Lind Mr. Chad Richard Ms. Katie Cravello Mrs. Stephanie Aragon | Guests

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  • By: Kim M.
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  • Title: JD & Jen
  • Wedding Cookbook
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  • Published: over 5 years ago

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