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FULL BREAKFAST INSPIRED BY PHANTOM THREAD

Picture for Full Breakfast inspired by Phantom Thread

6,168,518 views  Taking Daniel Day-Lewis' breakfast order is a double-edged sword: get it right, and you fall in love with an abusive fashion designer whom you feel the need to poison to stay in love with. Get it wrong, and you'll probably never work in this town again. Thread the needle this week as we try and recreate breakfast for the hungry boy.

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original

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INGREDIENTS

For the Raspberry Jam

For the Raspberry Jam

raspberries

2 cups raspberries

sugar

2 cups sugar

For the Cultured Butter

For the Cultured Butter

heavy cream

3 ½ cups heavy cream

yogurt

2 tbsp yogurt

Ice water

Ice water

Sea salt or table salt

Sea salt or table salt

For the Clotted cream

For the Clotted cream

heavy cream

2 pints heavy cream

For the Scones

For the Scones

flour

10 ounces flour

baking powder

4 tsp baking powder

kosher salt

2 tsp kosher salt

sugar

⅓ cup sugar

(3 ounces) cultured butter

6 tbsp (3 ounces) cultured butter

buttermilk

⅔ cup buttermilk

egg

1 egg

For the Welsh Rarebit

For the Welsh Rarebit

Butter and flour (basic roux)

Butter and flour (basic roux)

English cheddar

English cheddar

Stout beer

Stout beer

Worcestershire sauce

Worcestershire sauce

English mustard powder

English mustard powder

For the For Serving

For the For Serving

Sliced bread

Sliced bread

Sausage links

Sausage links

of bacon

slice of bacon

Poached eggs

Poached eggs

Lapsang tea

Lapsang tea

DIRECTIONS

1.

For the Raspberry Jam

1.

Measure out mashed raspberry and sugar.

raspberries

2 cups raspberries

sugar

2 cups sugar

2.

Place into a small saucepan, mix together and apply medium heat.

3.

Simmer gently 5-10 minutes and scrape the foam off the top once the heat is discontinued.

4.

Let cool for a bit, and pour into a mason jar then refrigerate (should last for 3 weeks).

5.

For the Cultured Butter

1.

Combine heavy cream with yogurt.

heavy cream

3 ½ cups heavy cream

yogurt

2 tbsp yogurt

2.

Cover with 4 layers of cheesecloth and secure with a rubber band or zip tie.

3.

Let sit for 48-96 hours at room temperature.

4.

Place into a Kitchen Aid mixer with a whisk attachment and whisk until it separates into butter and buttermilk.

5.

Strain through layers of cheesecloth, and reserve the liquid for buttermilk.

6.

Wash the butter by massaging it in ice water. Repeat this process 6 times, or until the water runs clear. This will help it not spoil in the refrigerator.

Ice water

Ice water

7.

Salt it with fine sea salt and mix.

Sea salt or table salt

Sea salt or table salt

8.

For the Clotted Cream

1.

Pour heavy cream (non pasteurized cream) into a shallow baking dish.

heavy cream

2 pints heavy cream

2.

Place into a 180°F oven for 12 hours. **Best to do this in an electric or toaster oven if possible, if done in a gas oven: BE CAREFUL.**

3.

Once cooled, wrap it in plastic wrap and place in the fridge for 12 hours.

4.

Drain the liquid parts of the mixture until you are left with clotted cream.

5.

Mix the remaining clotted cream into a creamy paste.

6.

For the Scones

1.

Combine flour, baking powder, kosher salt, and sugar into a food processor and pulse until mixed thoroughly.

flour

10 ounces flour

baking powder

4 tsp baking powder

kosher salt

2 tsp kosher salt

sugar

⅓ cup sugar

2.

Once mixed, add cultured butter. Then process together for 10-15 seconds.

(3 ounces) cultured butter

6 tbsp (3 ounces) cultured butter

3.

Pour into a mixing bowl.

4.

Measure buttermilk and beat egg until mixed into the buttermilk.

buttermilk

⅔ cup buttermilk

egg

1 egg

5.

Pour the buttermilk into the well you created in the center of the flour, and gently fold together.

6.

Once it has formed into a shaggy mass, turn it out onto a generously floured worktop.

7.

Gently knead the dough. Too much kneading leads to gluten development. This is what we don’t want for English scones.

8.

Roll out to a ½ inch thickness (would go thicker if you want to be more movie accurate).

9.

Place them on a parchment lined baking sheet, brush leftover buttermilk over the top, and place into a 450°F oven for 12-15 minutes until gorgeously brown.

10.

For the Welsh Rarebit

1.

After creating a quick roux (with equal parts butter and flour), pour some stout beer in as you gently whisk and mix together.

Butter and flour (basic roux)

Butter and flour (basic roux)

Stout beer

Stout beer

2.

Add a huge amount of english cheddar followed by some worcestershire sauce, then and mustard powder and mix together.

English cheddar

English cheddar

Worcestershire sauce

Worcestershire sauce

English mustard powder

English mustard powder

3.

Slice off a nice chunk of bread, thoroughly toast it and then spread the beer cheese sauce on top of the bread.

Sliced bread

Sliced bread

4.

Broil until golden/mustard colored.

5.

Place a poached egg on top of the bread with some sausage, bacon, and scones on the side. Serve with the cultured butter and raspberry jam, pour yourself some Lapsang tea and enjoy!

Poached eggs

Poached eggs

of bacon

slice of bacon

Sausage links

Sausage links

Lapsang tea

Lapsang tea

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