(Mission Times Courier, San Diego, CA) - Slaving away for weeks prepping for your first holiday meal? As the lucky ones learn sooner rather than later, it’s not working harder — it’s working smarter that gets the job done right. 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, time-saving tips and wonderful wines for your guests, pulling it off seamlessly 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. Source 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 to making more dishes from scratch.

Don’t be afraid to ask for help. Have your guests bring some dishes and ask family members to lend a helping hand before the meal. It’s important to create a feeling of involvement for everyone, especially children. While you might not want them near the hot stove, they can certainly be part of the festivities by drawing holiday pictures to put on the refrigerator, setting and decorating the table, or even making seasonal decorations. This homemade touch will charm your guests — and save you time!

Simplify your wine selection. Some wines need to be aged for so long you won’t be taking a sip until 2018. When it comes to optimal food pairing, oenophiles favor the wines from the Rioja region in Spain for their unbeatable, consistent quality; in fact, they have long agreed that Rioja wines are literally made for food. Thanks to the Tempranillo grape, a smooth and delectable Spanish classic, Riojas equally pair well with each course of your holiday feast. Remember, Rioja wine is already aged in the bottle, so it is conveniently ready to serve on the day of purchase.

“As someone who often helps people choose wines, it’s especially important to select holiday wines that will suit a variety of tastes,” notes wine expert, journalist and Rioja spokesperson Adrian Murcia. “Rioja offers really attractive fruit aromas and flavors to those who might dig the big wines of California or Australia, but also possesses a beautiful touch of Old World elegance and soft-spoken seductiveness — qualities that are absolutely essential to any food-loving wine.” For more wine and food ideas, visit vibrantrioja.com.

Affordable Rioja wines are widely available in the U.S. in the Spain section of your wine store, including:
—Bodegas Beronia Crianza 2005 ($10)
—Bodegas Faustino VII 2004 ($13)
—Bodegas Breton Crianza 2004 ($15)
—Bodegas Montecillo Gran Reserva 2001 ($25)
—Bodegas LAN Viña Lanciano Reserva 2001 ($30)
—Bodegas Barón de Ley Finca Monastario 2003 ($45)

Cajun Deep Fried Turkey
Makes: 12 to 15 servings
Wine suggestion: Pair with a Rioja red
    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. Season 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 fryer 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 overflow), bringing oil to at least 375°F. Immerse turkey in oil. Maintaining at least 325°F throughout the cooking process, cook turkey until golden brown, about 4 minutes per pound.

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 9 inches by 13 inches casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven. Let stand for at least 5 minutes and then serve warm.

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
        Crème fraiche or sour
            cream, optional

Preheat the oven to 350°F. Cut two medium pumpkins in half. Reserve 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 serving bowl. The hole should be wide enough to fit a ladle. Hollow out seeds, checking for holes and lining with plastic, if necessary. Remove soup from heat and stir in heavy cream. Pour soup into large pumpkin and serve garnished with toasted pumpkin seeds and crème fraiche.