During the fall holidays, the Yelp offices come together to give back to our communities. Although we’re not able to volunteer or collect non-perishable food in person this year, we wanted to create a way to celebrate together. These three recipes are a sampling of the Yelp Employee Cookbook, a selection of recipes from Yelp employees from all our offices celebrating all different cultures, cuisines, and traditions to share with each other and all of you. We hope that you enjoy these recipes. Happy Thanksgiving!
Mushroom Brie Crostini, Joey C
A delicious and savoury dinner starter with complex, deep flavors of mushroom and brie. The acidity of the reduced balsamic will get the taste buds fired up for the main meal.
- 1 baguette
- 2 pints cremini mushrooms
- 200 grams brie cheese
- Reduced balsamic vinegar
- 2 tablespoons thyme, fresh or dried
- Salt and pepper to taste
- Butter for bread and pan
- Hot sauce to taste
- Halve the baguette and butter the inside, lay slices of brie on the baguette, place on the middle rack of pre-heated 325 degree oven.
- Quarter your mushrooms and place in a pan after the butter melts over medium high heat.
- Check on your baguette. Remove if the edges of bread are golden and cheese is starting to melt.
- Cook mushrooms about 5–7 minutes or until water has evaporated.
- Mix in thyme and salt and pepper to taste. Cook another 1.5 minutes.
- Slice your baguette into small serving sizes and top with cooked mushrooms.
- Now do a fancy drizzle with your reduced balsamic.
Tasty tip: top with the hot sauce for an extra kick.
Spicy Zesty Cranberry Sauce, Hilary H
An unexpected, delicious twist on a classic. This recipe can be doubled, tripled—quadrupled, even. You’ll want to make extra as it’s perfect on a sandwich stacked with leftovers.
- 1 cup of sugar
- 2–3 jalapeños, diced
- 1 tablespoon of orange zest
- 2 tablespoons of lemon juice
- ½ teaspoon of salt
- ½ teaspoon of cayenne pepper
- 2 tablespoons of grated ginger
- 12 ounces of fresh cranberries
- Add sugar, jalapeños, orange zest, lemon juice, salt, and cayenne pepper in a saucepan. Mix together over medium heat until ingredients are combined.
- Pour in 1/2 cup water, and stir until sugar is dissolved. Bring to a low simmer for 1-2 minutes.
- Add in the cranberries and the ginger, and bring to a boil.
- Reduce the heat and stir every few minutes, letting the mixture cook until the liquid has absorbed and the cranberries have softened.
- Let it cool completely.
Tasty tip: add more jalapeños if you like it on the spicier side, or more orange and ginger for a zestier version.
Cartagena’s Coconut Lemonade, Andres R
This coconut lemonade is a representative beverage of the Colombian Caribbean, specifically from the World Heritage City of Cartagena. This recipe is my wife’s favorite for a family gathering.
- 1 cup lime juice
- 15 oz can of coconut cream
- 2 cups ice
- In a blender, add about 2 cups of ice, 1 cup of lime juice, and can of coconut cream.
- Blend, serve, and enjoy!
Tasty tip: feel free to spike it for a refreshing alternative to a piña colada.