Recipe

Holiday Recipe Exchange #CCYUM

December 1, 2017

The Capitol Corridor is hosting a Holiday Recipe Exchange! Share your favorite recipes with the Capitol Corridor community between December 1 and 21, 2017. Each week we’ll randomly choose three recipes that will be highlighted here on our blog once the exchange is over. The chefs behind these recipes will also receive a festive Cappy Stocking Stuffer gift from the Capitol Corridor. So, whether you have a favorite family recipe that you make year after year or you’re the person always whipping up something new, we want to hear how you enjoy all these holiday meals!

How to share:
From December 1 to 21,  please share your favorite recipes with us on Facebook or Instagram. Tag us in your post, @CapitolCorridor and #CCYUM on your recipe postings! You can also leave your recipe in the comment here. We’re looking forward to your scrumptious suggestions!


Try a few of the Capitol Corridor’s staff favorites!

Sugar and Pecan Glazed Brie 

You’ll need…
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

Make it happen…
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 °F.

Place the brie on an ovenproof platter or pie plate. Bake for around 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them with the crackers around the brie.

Pairs well with Chardonnay.

-Ravi, Marketing


Roasted Brussel Sprouts and Sweet Potatoes

You’ll need…
1 large sweet potato, cut into cubes
1 lb. Brussel sprouts, trimmed and halved
1 cup corn kernels
¼ cup olive oil
2 tbsp. red wine vinegar (or balsamic)
¼ tsp. salt
¼ tsp. fresh ground pepper
½ tsp. cinnamon
Dash of cumin
Dash of red pepper flakes (or adjust to your taste)

Make it happen…
Preheat oven to 425 °F

Mix all the ingredients in a bowl and when the sprouts are evenly coated spread  on a baking sheet lightly brushed with olive oil.

Bake for 20 mins.

Remove from the oven and flip the vegetables to give the other side a nice browning. Cook for another 15-20 minutes. (Be careful not to overcook or vegetables will be soggy!) Drizzle more olive oil if desired and serve warm.

-Cheryl, Executive Assistant


Joel’s Pumpkin Pie

Pumpkin is one of my favorite pies, and this one has enough spices to give is a real zing.  The cinnamon gives it a rich brown hue.

You’ll need…
2 cups cooked pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1/4 cup brown sugar
1/4 teaspoon salt
3 teaspoons (or more to taste) cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Make it happen…
Preheat oven 425 °F

Add all ingredients in a blender and blend until uniform. Pour into your favorite pie shell (9″).  Bake for 15 minutes at 425 °F then reduce temperature to 350 °F and bake 45 minutes more or until a toothpick comes out clean.  I like it chilled, so I always prepare a day ahead and refrigerate. Enjoy!

-Joel, Engineering


Chocolate Caramel Cookies

These take a bit of time, but they are well worth the effort and they stay fresh for more than a few days (that is, if there are any left!).

You’ll need…
2 1/2 cups flour
3/4 cup unsweetened cocoa (Use good quality for best results)
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 teaspoons vanilla
2 eggs
48 Rolos (chocolate-covered caramel candies)
3-4 tablespoons sugar (Enough to roll the cookies in)

Make it happen…
Preheat oven to 375 °F

In a large bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Stir in flour, cocoa and baking soda. Refrigerate and chill dough for 30 minutes.

Roll dough into 1 inch balls and place 1 Rolo in the center of each dough ball. Make sure to form the dough ball to cover the Rolo. Lightly roll each in sugar before placing on ungreased cookie sheet.

Bake for 7-10 minutes.

Let cool on pan for 1 minute before placing on a cookie cooling rack.

-Priscilla, Marketing