Recipe of the Week: Marinated Peaches, Buttermilk Quinoa Cakes

Somehow, August is once again upon us–seriously, how is summer speeding by so quickly?? But it’s OK, because with August comes the peak of peach season, and Washinton grows some of the best, juciest peaches around. This recipe for marinated peaches, buttermilk quinoa cakes & basil creme fraiche, created by chef Jason Wilson of Miller’s Guild for Metropolitan Market’s Peach-O-Rama celebration, is a fresh way to cook them up.

So get your hands on some fuzzy peaches and get ready for the long, lazy days of August with this sunny treat.

Yield: 4 servings

Ingredients:

Marinated Peaches

3 large fresh ripe peaches, skin on, sliced in 8 large chunks, pits removed

3 Tbsp fresh maple syrup

1 Tbsp chopped fresh rosemary

1/2 tsp vanilla extract

5 mint leaves, chopped well

1/2 tsp salt

Basil Creme Fraiche

1/2 cup creme fraiche

1.5 Tbsp fresh basil, finely chopped

1/2 tsp kosher salt

1/2 tsp lemon juice

Buttermilk Quinoa Cakes

1 Tbsp orange juice

1/2 cup buttermilk

3 Tbsp brown sugar

1 tsp fresh dry active yeast

1 Tbsp fresh thyme, chopped

1/2 cup cooked quinoa

1 cup whole wheat flour

2 Tbsp melted butter

1/2 tsp kosher salt

1 tsp baking powder

Directions:

1. Mix all Marinated Peaches ingredients in a bowl. Rest aside at room temperature while preparing the rest.

2. Mix the Basil Creme Fraiche ingredients in a bowl and refrigerate.

3. Bring orange juice and buttermilk 
to a boil in a small saucepan, then carefully pour into a medium mixing bowl. Add the sugar, yeast, thyme, and quinoa and stir to mix. Cover the bowl with plastic wrap and allow 20 minutes for yeast to activate. It will become cloudy and bubble. Slowly fold in the remaining Buttermilk Quinoa Cake ingredients. Heat a greased cast iron pan or non-stick pan over medium-high heat. Spoon mixture in and cook until brown and crisp, about 3-4 minutes per side.

4. Top quinoa cakes with peaches and creme fraiche.