Mother’s Day dish from Whistling Straits


Chef Dan Dries from Whistling Straits stopped by Good Day Wisconsin to share a dish perfect for Mother’s Day.

Cinnamon Swirl Monte Cristo served with Strawberries and Mascarpone Cream

Ingredients:

For the Batter:

4 whole eggs

1 tablespoon sugar

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons milk

For the Cinnamon Swirl Monte Cristo:

8 slices cinnamon swirl bread

2 tablespoons honey mustard

4 slices smoked ham

4 slices roasted turkey breast

4 slices Colby jack cheese

2 tablespoons unsalted butter

For the Strawberries and Mascarpone Cream:

2 cups strawberries, rinsed, top cut off and quartered

2 tablespoons sugar

½ teaspoon vanilla extract

1 cup Mascarpone cheese

1 cup plain yogurt

½ cup granola

 Directions:

For the Batter:

Whisk all ingredients together in a stainless steel bowl gently until incorporated. Reserve the batter in the refrigerator until needed.

For the Cinnamon Swirl Monte Cristo:

Lay out four slices of the cinnamon swirl bread on a work surface. Spread each piece with a thin layer of honey mustard. Top with the ham, turkey, cheese, and remaining slices of bread. In a large non stick pan, melt the butter. Dip the sandwiches in the batter and coat both sides thoroughly. Place the sandwiches in the pan and fry 2-3 minutes until golden brown, and serve.

 

For the Strawberries and Mascarpone Cream:

Mix the strawberries with 1 tablespoon of sugar and let sit for 10 minutes. Mix the remaining sugar, vanilla, Mascarpone cheese, and yogurt in a bowl.

Place the Mascarpone Cream in a serving dish top with the strawberries and granola.

Recipe makes 4 servings.

 

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