We love our honeybees at Ravines because not only do they produce the field honey for our kitchen, but they also contribute to our sustainability program by increasing the biodiversity of our Limestone Springs estate. This easy and nutrient-rich vegetable recipe is a tasty embellishment to the bubbly in your glass and is easy to share at spring and summer gatherings!
- 1 small cauliflower
- 1 c panko
- ⅓ honey
- 1 t chili oil
- ¼ c water
- ½ c flour
- 2 cloves garlic
- ⅓ c soy sauce
- 1 T cornstarch
- 2 med eggs, beaten
- 2 T grated parmesan
- 2 T fresh lemon juice
- 1 scallion, thinly sliced
Remove florets from cauliflower in 2” pieces. Mix flour, parmesan, and s & p into a mixing bowl, then toss florets until coated. Place panko into a bowl and beaten eggs into another with a T of water. Dip the florets in the eggs and then the panko, a few at a time until all are coated, placing each one on a baking sheet lined with foil. Bake in a preheated 400℉ oven for approx. 20 mins. while you make the sauce. Dissolve the cornstarch in the water. In a small saucepan, mix the honey, soy sauce, garlic, lemon, and chili oil and bring to a boil. Reduce heat, blend in the cornstarch slurry, and cook at med heat for a few mins until sauce thickens. Remove cauliflower florets from the oven and turn the oven to broil. Cool florets slightly and then toss in honey sauce until well covered. Return to baking sheet, and when oven is up to temp, broil florets for 1-3 mins to crisp, watching so as not to burn. Sprinkle with uber-thin scallion slices and serve.
2019 Sparkling Riesling
This is our second sparkling Riesling, following the 2017 vintage, produced entirely from grapes grown on our Geneva vineyard site. This traditional bottled fermented Riesling, made by Méthode Champenoise, was given four years of aging “en tirage” prior to disgorging in 2024. With a long and cool growing season, 2019 was ideally suited to the production of sparkling wine.
This long aging provides fine foam and small, persistent bubbles and a nice brioche character. The limestone soil of the vineyard site contributes citrus fruit and a fine mineral saline quality. We’re thrilled to expand our sparkling wine program , focused entirely on bottle fermented wines with substantial aging on lees.