The Edible Kitchen kicked off Saturday May 7, at the Nashville Farmers’ Market and their Strawberry Jubilee sponsored by Delvin Farms. The kitchen featured a demonstration by Chef Audra Dykes of Slow Hand Coffee with her Strawberry Shortcake. Audra’s recipe featured macerated strawberries, spooned over cream cheese pound cake, topped with chantilly cream. Audra’s tips:
Make sure ingredients (butter, eggs) for the pound cake are room temperature for optimum rising.
Slit the vanilla bean with a sharp knife to scrape beans out for the pound cake, then drop remaining bean into a jar of vodka, let stand in dark place for 2 months, for homemade vanilla extract.
Roll the lemon on a table to loosen membranes to get the most juice out of a it.