Photo courtesy of Mambo Italiano/by Danielle Zimmerer.

It's nearly Thanksgiving...do you know what you're cooking? Try these recipes from local restaurants to add deliciousness to any meal.

First, brine the turkey (the day before).

Turkey brine recipe
From Aurum Food & Wine

Ingredients:
15 g cardamom, toasted
25 g white peppercorns, toasted
5 g star anise, whole, toasted
1 ea cinnamon stick, toasted
5 g clove, whole
5 g allspice, whol
e5 g juniper berries
700 g salt
375 g sugar
3 gal water
10 ea garlic
5 ea bay leaf, fresh
1 ea yellow onion
4 ribs celery
1 ea carrots

Instructions:
Bring all ingredients to a boil. Remove from heat.
Chill overnight then strain.
If brining breast separately, 1 day per #.

Then, have a cocktail.

Fennel and Rosemary Ricky
From Mambo Italiano
(pictured above)

Mambo owner Hannah Hopkins says, "The Fennel Rosemary Ricky is inspired by my love for St. George Terroir Gin and living in the mountains. I was wanting to complement this California gin with my favorite Italian flavors like fennel and rosemary. Sipping on this drink will transport you to the forest with its notes of pine, licorice and fresh lime."

Glass: Collins

Ingredients:
1.5oz St. George Terroir gin
.75oz Lemon
.75oz Lime
1oz Finocchietto liqueur
1oz Rosemary syrup (recipe below)
Garnish: black pepper, rosemary sprig

Instructions:
Add all ingredients to Collins. Add ice to fill.
Place mixing glass over top and shake.
Top with soda and more ice if needed.
Garnish with black pepper and a rosemary sprig.

Rosemary Syrup
2 cups sugar
2 cups boiling water
8 sprigs rosemary
Add all together and steep overnight & strain

Always have dessert.

Carrot Cake with Ginger Cream Cheese Frosting
From Aurum Food and Wine

Ingredients:
6 ea eggs, beaten
325 g canola oil
800 g sugar
20 g vanilla paste
454 g crushed pineapple, all contents
10 g salt
2 g allspice, ground
5 g cinnamon, ground
2 g ginger, ground
8 g baking soda, sifted
8 g baking powder, sifted
590 g all purpose flour
500 g carrot, grated
15 g coconut, shredded, toasted
220 g golden raisins, chopped to small dice

Instructions:
In a large mixer, using the whip attachment, thoroughly combine the flour, spices and leaveners.
Remove onto parchment, set aside.
In the large mixer, using the paddle attachment, combine eggs, oil, sugar, vanilla and pineapple.
Paddle until it starts to get frothy. Add flour mixture, mix until incorporated.
Add carrots, raisins and coconut; mix until incorporated.
Spray-line-spray full 200 pan; pour mixture in.
Set oven to 325 degrees and bake, uncovered and undisturbed for 50 minutes.
Allow to cool for at least three hours before cutting.

For the Ginger Cream Cheese Frosting

Ingredients:
6 # Philadelphia cream cheese
585 g sugar
6 g salt
2.25 T vanilla paste
15 ea eggs
555 g cream
630 g sour cream
75 g ginger extract 

Instructions:
Purée all ingredients in food processor or mixing bowl until smooth. Scrape, remix.
Pour into 2 half 200 pans, spray/line/sprayed.
Bake at 325 F, LOW fan in preheated waterbath until set, roughly 45 minutes.
Remove, let cool until just warm then purée in VitaMix until smooth.