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      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 CreamIngredients:For the Batter:4 whole eggs1 tablespoon sugar 1/2 teaspoon ground cinnamon1 teaspoon vanilla extract2 tablespoons milkFor the Cinnamon Swirl Monte Cristo:8 slices cinnamon swirl bread2 tablespoons honey mustard4 slices smoked ham4 slices roasted turkey breast4 slices Colby jack cheese2 tablespoons unsalted butterFor the Strawberries and Mascarpone Cream:2 cups strawberries, rinsed, top cut off and quartered2 tablespoons sugar 1/2 teaspoon vanilla extract1 cup Mascarpone cheese1 cup plain yogurt 1/2 cup granolaDirections: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.{}