Thanksgiving Feast

Help for the First-Time Host

by Jessica Parsons

Not looking forward to slaving away for weeks prepping your first holiday meal? The lucky ones learn sooner rather than later that it's not working harder, it's working smarter that gets a job done well. Why shouldn't that apply to the upcoming holiday season?

Hosting your first holiday feast can be intimidating. All the pressure of seamlessly executing a complex meal in a timely manner can make even the most experienced cook wish someone else would take over. No worries! Armed with delicious dependable recipes, timesaving tips and wonderful wines for your guests, pulling it off isn't as intricate as you might think. Who knows-even seasoned cooks might pick up a few pointers.

Keep the menu simple. Don't feel abashed about buying store-bought items to supplement the meal, as long as they are quality items. Seek out a good local bakery for crusty rolls for the main course and a fresh apple pie or creamy cheesecake for dessert. You may spend a bit more but you'll save your sanity and, if you find good sources, the store-bought items can be as good as homemade. Eventually, as you build your skills, you'll be able to branch out and prepare more dishes from scratch.

Corn Bake (Makes: 6 to 8 servings)

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix
• 1 cup sour cream
• 1 large egg
• 1/2 cup (1 stick) butter, melted

Preheat oven to 350°F. In a large bowl, stir together all ingredients. Pour into greased casserole dish (9 inches by 13 inches). Bake for 45 minutes, or until golden brown. Remove from oven. Let stand for at least 5 minutes and then ser ve warm.

Cajun Deep Fried Turkey (Makes: 12 to 15 servings)

• 1 (15-pound) turkey
• Kosher salt and freshly ground black pepper
• Garlic salt
• Cajun seasoning
• 4 to 5 gallons peanut or vegetable oil
• Deep-fry thermometer
• 26- to 40-quart large pot
• High-pressure, outdoor propane cooker

Thaw turkey completely. Clean out cavity, rinse and pat dry. turkey with dry ingredients to taste. (For more flavor, season the night before you cook.)

Place cooker outside in an open space away from the house. Never use a turkey fr yer indoors, in a garage or under a covered patio due to potential fire hazard. Heat oil in pot (allow enough room in pot for turkey to be placed, as too much oil will cause over flow), bringing oil to at least 375°F and then immerse turkey in oil. Maintaining at least 325°F throughout the cooking process, cook turkey until golden brown, about 4 minutes per pound.

Curry Pumpkin Soup (Makes: 6 servings)

• 2 medium pumpkins (3 to 4 pounds)
• 1 large pumpkin (for use as soup tureen)
• 2 cups chicken broth
• 1 cup water
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 2 teaspoons curry powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1 cup heavy cream
• Toasted pumpkin seeds, optional
• Creme fraiche or sour cream, optional

Preheat the oven to 350°F. Cut two medium pumpkins in half. Reser ve large pumpkin for use as soup tureen. Scoop out seeds and place skin-side down on baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into saucepan and add chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes.

While the soup is cooking, cut the top off the large pumpkin to create the ser ving bowl. The hole should be wide enough to fit a ladle. Hollow out seeds, checking for holes and lining with plastic, if necessar y. Remove soup from heat and stir in heavy cream. Pour soup into large pumpkin and ser ve garnished with toasted pumpkin seeds and creme fraiche.

Courtesy: Family Features / Rioja Wines