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Super-Crispy Asparagus Fries

2 Tbsp. olive oil
cup flour
2 to 3 Tbsp. Halladay's Cheddar Ale Seasoning
1 cup plain breadcrumbs
1 cup panko breadcrumbs
1 cup parmesan, grated
2 eggs, beaten
1 lb. asparagus, trimmed

Preheat oven to 425˚F. Line a rimmed baking sheet with lightly greased parchment paper. Combine flour and seasoning in a re-sealable plastic bag. Combine breadcrumbs, panko and parmesan in another re-sealable plastic bag. Working in batches, coat asparagus with flour mixture, then egg, then panko mixture; transfer to prepared baking sheet. Bake, turning once, until crisp, 12-15 minutes.

SIMILAR RECIPES
Basic Bread Crumb

Basic Bread Crumb

1 cup panko or plain breadcrumbs
cup parmesan cheese, finely grated (optional)
1 to 2 Tbsp. Halladay's Seasoning (suggestions below)

Combine all ingredients.

Suggested seasonings:
Any Halladay's Herb Dip & Seasoning blend, Scampi Bistro Pasta, Rustic Tuscan Oil Blend, Spinach Artichoke Farmhouse Artisan Dip

Spaghetti with Seared Asparagus

8 oz. dried spaghetti, prepared according to package directions, reserving 1 cup of cooking water
2 Tbsp. butter
1 bunch asparagus
⅓ cup almonds or hazelnuts, toasted and chopped
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay's Boursin Seasoning
⅓ cup panko breadcrumbs, toasted until golden
⅓ cup parmesan or asiago cheese, grated

In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.

Cheddar Ale Smashed Potatoes

Cheddar Ale Smashed Potatoes

2 lbs. small baby red potatoes
6 Tbsp. olive oil, divided
4 Tbsp. Halladay's Cheddar Ale Seasoning
tsp. salt
tsp. pepper, optional

Preheat oven to 400F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

Filet of Sole Florentine

Filet of Sole Florentine

1 lb. sole
1 (16 oz.) package frozen spinach, thawed
cup feta cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning
2 Tbsp. butter, melted
1 Tbsp. Parmesan cheese, grated
1 Tbsp. panko breadcrumbs

Preheat oven to 350 F. Rinse fish and pat dry. Combine spinach, feta and half the seasoning; spread on fish and roll up. Place fish seam-side down on oiled baking dish. Drizzle butter over fish and sprinkle with cheese and breadcrumbs. Bake until fish flakes easily, about 20 minutes.