Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1/4 cup honey
1 orange, halved
2 Tbs Halladay's Cider Mulling mix
4 cups apple cider
1 bottle full red wine (cabernet)
2 cups fresh cranberries
Combine all ingredients in a slow cooker, squeeze the juice from the orange and adding both the juice and the juiced remains. Cook on high for 4 hours or low for 6 hours. Strain spices and fruit with slotted spoon. Serve Warm
8 cups cider
2 Tbs Haladay's Cider Mulling Mix
1 cup vanilla vodka
1 apple, sliced for garnish
Combine cider, Halladay's Spice and Vanilla Vodka. Cook on stove for about 20 minutes, or in crockpot. Serve warm with apple slices for garnish.
3 lbs boneless pork butt or shoulder, cut into 3to4" cubes
1/3 cup apple cider vinegar
1+1/4 cup chicken or beef broth
2 Tbs olive oil
2 cups BBQ sauce of choice
1/2 cup orange juice
1/4 cup maple syrup, optional
2 Tbs Halladay's Garlic Chipotle or Maple Habanero seasoning
salt and pepper to taste
Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.
Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.
Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.
While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.
1 prepared flatbread pizza crust
2 Tbsp. olive oil
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 cup sharp cheddar cheese, shredded
1 large green apple or honey crisp apple, thinly sliced
1/2 a red onion, thinly sliced
1 small sweet potato, lightly cooked, peeled, and thinly sliced
Preheat oven to 425°F. In a small bowl, combine olive oil and seasoning. Lightly coat the pizza crust with seasoned oil mixture. Layer the pizza with shredded cheese, apples, onion and sweet potato. Bake on cooking sheet for 10-12 minutes.
½ package Halladay’s Cider Mulling Mix
1 gallon apple cider
1 orange, sliced
1 apple, sliced
1 cup cranberries
Seeds from one pomegranate
1 ½ cups whiskey or rum of choice, optional
Add all ingredients to a crockpot, heat on low for at least 4 hours.