Mother's Day dish from Whistling Straits

      Whistling Straits
      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


      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


      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.

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      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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