Fall recipes from Paulette Callender- St Armands Spice & Tea Exchange

Slow Cooker Sauerbraten

A traditional German pot roast dish with modern flavor & flair. Pickling Spice Seasoning and Tailgater’s Spice Blend make this easy slow cooker sauerbraten oh-so-tasty!

Slow Cooker Sauerbraten


From The Spice & Tea Exchange®
1½ TBS Pickling Spice Seasoning
1 Cotton Bag
2 TBS Tailgater’s Spice Blend
2 TBS Organic Extra Virgin Olive Oil

From the Grocer
1 (5 lb) rump roast or flat cut beef brisket (cut in 2 or 3 pieces)
2 TBS tomato paste
1 cup dry red wine
½ cup red wine vinegar
1 cup beef broth
7 carrots, peeled and quartered
3 stalks celery, quartered
2 medium leeks, halved lengthwise, sliced ½” thick
13 gingersnap cookies, crumbled
¼ cup chopped fresh parsley


PLACE Pickling Spice Seasoning in Cotton Bag, set aside.
RUB roast with Tailgater’s Spice Blend. Set aside.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet or Dutch oven over medium high-heat, until just smoking.
ADD roast in batches and brown each side.
TRANSFER to slow cooker.
ADD tomato paste to skillet and cook stirring for 1 min.
WHISK in wine, vinegar, and Cotton Bag with Pickling Spice Seasoning, simmer 7 mins.
TRANSFER mixture to slow cooker, along with beef broth, carrots, celery, leeks and half of the gingersnaps.
COVER and cook on low 8 hrs.
REMOVE roast, place on a cutting board and tent loosely with aluminum foil.
REMOVE vegetables and set aside in a serving bowl. Remove and discard Pickling Spice Seasoning bag.
WHISK remaining gingersnaps into cooking liquid, and stir in parsley.
SLICE roast. Serve with vegetables, and ladle sauce over top.

Yield: 4-6 servings
Total Time: 8hrs 30 mins
Prep: 10 mins
Cook: 8 hrs 20 mins



Buttered Pumpkin Spaetzle
Ease into autumn with warm, savory flavors, creamy butter, and nutty sweet pumpkin notes in this perfect fall Spaetzle.

Butter Pumpkin Spaetzle

From The Spice & Tea Exchange®
2 TBS Pumpkin Powder
1 TBS Rosemary Basil Sea Salt
1 tsp Baker’s Spice Blend
2 TBS Organic Extra Virgin Olive Oil

From the Grocer
2 cups all-purpose flour
¾ cup whole milk
3 eggs + 1 egg yolk
1 TBS table salt
2 (gallon size) zipper top plastic bags
3 TBS unsalted butter
2 TBS chopped fresh parsley

COMBINE flour, Pumpkin Powder, Rosemary Basil Sea Salt, and Baker’s Spice Blend in a large bowl.
WHISK milk and eggs in a small bowl until combined.
SLOWLY whisk milk mixture into flour mixture until smooth. Cover with plastic wrap. Set aside for 20-30 mins.
BRING a large pot of water to a boil. Stir in table salt to dissolve. Place 1 plastic bag inside the other to create double lining.
TRANSFER batter to double-lined plastic bag, and seal. Carefully cut a ¼” inch hole in bottom corner of bags.
GENTLY squeeze up to half of the batter into boiling water, and stir to break up into 1-2” long pieces.
COOK 1-2 mins, until spaetzle floats to surface. Remove from water with slotted spoon and place on paper towel-lined baking sheet to drain. Repeat with remaining batter.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet over medium-high heat until shimmering.
ADD spaetzle, and cook, stirring occasionally until golden and slightly crisp around edges, about 5-6 mins.
REMOVE from heat and add butter, stirring to melt and coat. Sprinkle with parsley. Serve.

Yield: 6-8 servings
Total Time: 45mins
Prep: 35 mins
Cook: 10 mins



Caramel Apple Pork Chops

Caramel apple pork chops get their rich flavor from caramelized onions and TSTE®Salted Caramel Sugar. The luxurious combination of apples, caramel, and cinnamon adds a hint of sweet fall flavor to these savory pork chops.

Caramel Apple Pork Chops


From TSTE®
2 tsp TSTE® Lamb & Pork Seasoning
3 TBS TSTE® Salted Caramel Sugar
1 tsp TSTE® Autumn Harvest Spice Blend

From the Grocer
4 – 6 oz boneless pork loin chops
2 TBS unsalted butter
2 tart apples – unpeeled, cored, and sliced thin
2 medium onions, thinly sliced
3 TBS pecans, toasted and chopped (optional)


SEASON the pork chops with TSTE® Lamb & Pork Seasoning. In a large skillet, melt butter.
ADD pork chops. Cook over medium heat for 3-4 mins then turn chops and cook an additional 3-4 mins (or until pork reaches an internal temperature of 145°F). Remove chops from pan and plate. Cover to keep warm.
ADD apple and onion slices to the skillet. Cook over medium heat until onions are caramelized, about 5-7 mins.
Stir in TSTE ®Salted Caramel Sugar and TSTE® Autumn Harvest Spice Blend and mix until well blended and the sugar dissolves.
SPOON apple and onion mixture over pork chops. Sprinkle with pecans.

Yield: 4 pork chops
Total Time: 25 mins
Prep: 10 mins
Cook: 15 mins


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