Slow Cooker Pork Meatballs with Spaghetti

These slow cooker pork meatballs are an easy way to prepare dinner.

My Aunt Camille, “Millie” to the family made these amazing meatballs. They are just huge, the size of softballs! We hope you enjoy them as much as we all do.

2 Large Eggs
1 Teaspoon Red Pepper Flakes
1 Teaspoon Garlic Powder
1 Pound Ground Pork.
1 Cup Bread Crumbs ( Italian Style )
1 Qt. Tomato Sauce
6 Basil Leaves ( Torn Small )
1/4 Cup Red Onion ( Diced )
2 Tablespoons Rosemary/ Basil Olive Oil

In a large bowl whisk together eggs, pepper flakes, garlic powder.
Add pork and breadcrumbs to mixture and mix together until thoroughly combined.
Form the mixture into four evenly sized meatballs.
Add the tomato sauce, basil, onions and olive oil to a “Crock Pot” and place meatballs on top.
Cook on high heat for 4-5 hours or low heat for 6-7 hours.
Stir occasionally and turn meatballs over to cook evenly.
Add salt and pepper to taste

Serve sauce over spaghetti and add one meatball on top.

Video Tour of Cassata Sonoma Vineyard

 

Located in Sonoma County, take a video tour of the Cassata Sonoma family vineyard.

The Cassata Sonoma property is situated in beautiful Glen Ellen, CA. This area is known for its outstanding growing soils and climate. We practice biosustainable farming with soil, plants and animals working in harmony.

Fruit trees and vegetable gardens fill the open areas along the valley floor. The vineyard has been re-established along the gentle rolling hills. The entire property is managed biosustainably so that future generations can enjoy a pure and simple refuge in this isolated valley.

 

http://https://vimeo.com/417287741

                                                                       

The Effects of Pesticides and Herbicides

I’m sure you have heard concerns about herbicide sprays such as Roundup (Glyphosate).

Herbicides are widely used for weed control on vineyards worldwide.

These chemicals are thought to dissipate and degrade becoming harmless shortly after application.

Because of lawsuits being filed against Bayer, investigation of herbicide and pesticide effects on fruit (grapes) have found small residual concentrations in wine.

These low levels of residual contamination are thought to be harmless but no one knows for sure what the long term effect is on health.

Please be assured that we at Cassata Vineyards use no such chemicals and have total control of our watershed so our neighbors cannot contaminate our soil. We practice biosustainable farming with the soil, plants and animals working in unison.

Hence we feel very proud of our slogan: “The purity of the Earth is evident in every sip of our wine.”

Tom Cassata

Cassata Family Vineyard

 

Strawberry Italian Tiramisu

This twist on a traditional Tiramisu uses strawberries and cream.  A refreshing Summer dessert.

Prep Time 30 minutes

Chilling Time4 hours

Total Time30 minutes

Servings8 servings

Ingredients

Strawberry Juice– 2 cups chopped strawberries (332 grams)

1 teaspoon lemon juice

1 tablespoon sugar

1/2 cup cold water (118 grams)

CREAM MIXTURE

1 pasteurized egg*

1 cup mascarpone (225 grams)

1 cup whole cream

1 1/2 tablespoons powdered sugar (sifted)

30 Italian Lady finger cookies (approximately)

1 cup sliced strawberries

*The egg can be left out if you wish.

Instructions

To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.

To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don’t want it to be too thick or too thin, nice and creamy ).

Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used  10 x 7 inch / 26 x 17 cm).

In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don’t leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture and strawberries on top.

Refrigerate for at least 4-5 hours or even overnight.

Top with shavings of white or dark chocolate and fresh strawberries

 

Italian Lemon Olive Oil Cake

This Italian Lemon olive oil cake makes a perfect end to a family meal. Using our Cassata Sonoma lemon olive oil will enhance the flavor.

Italian Lemon Olive Oil Cake

Prep Time 15 mins

Cook Time 24 mins

Total Time 39 mins

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Course: Dessert

Cuisine: Italian

Servings: 16

Thanks to—AuthorMelissa Stadler, Modern Honey

Ingredients

Italian Lemon Olive Oil Cake:

1 cup Cassata Sonoma Extra Virgin Lemon Olive Oil or natural Olive Oil

3 Eggs

1 1/3 cup Whole Milk

1 Tablespoon Fresh Lemon Juice

2 Tablespoons Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

Filling:

1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

1/2 cup Butter softened

1 – 8 ounce package Cream Cheese softened

4 cups Powdered Sugar may need 1/4 cup more depending on consistency

1 Tablespoon Fresh Lemon Juice

1/2 teaspoon Lemon Zest plus more for garnish

1 teaspoon Pure Vanilla or Vanilla Beans optional

Garnish:

Lemon Zest

Blackberries

Mint

Instructions

Preheat oven to 325 degrees.

In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

To assemble cake:

Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.

Erice Almond Cookies

  • 3/4 cup olive oil ( Lemon Infused, optional )
  • 1 large egg
  • 1 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/2 cup finely ground almonds ( blanched )
  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

In a large bowl, using a hand wisk, blend together the oil and sugar. Add the egg and the extract and beat until smooth and creamy. In a separate bowl, stir together the ground almonds, flour, baking soda and baking powder. Add the flour mixture to the sugar and oil mixture and blend thoroughly. Take very small handfuls of dough and squeeze firmly in your fist. Roll into 2 ” balls and place on a cookie sheet 3″ apart. Flatten the balls to 1/2 ” thick wafers. Bake in preheated 350 degree oven for 12 minutes. Let cool before taking cookies from cookie sheet.

Click here to see a nice article on Erice almond pastries.

Caramelized Onions

Add these wonderful carmelized onions to all of your favorite dishes.

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 medium sweet onions, sliced thin
  • ¼ teaspoon salt
  • fresh ground pepper to taste

Heat butter and olive oil in a large skillet over low heat. Add onions and cook until they soften. Add salt and pepper. Increase heat to medium. Continue cooking, stirring periodically until the onions begin to brown.

Basic Olive Oil Marinade

This basic marinade uses our Cassata Sonoma olive oils. You can use our flavored oils and add herbs to change the taste or customize it for meat, fish or vegetable dishes.

  • 2/3 cup extra virgin olive oil (EVOO)
  • 3 tablespoons vinegar or lemon juice
  • 1 clove garlic, peeled and finely minced
  • Fresh ground pepper to taste.

Using Infused Olive Oil will significantly enhance flavor. Be creative. For more information, read our cooking techniques section.

The purity of the earth is evident in every sip