Thanksgivukkah. This year it's the other end of the lunar calendar arrangement. I feel like I remember lighting a last candle into the new year once, so this may not be the latest Chanukah can possibly be. But having the second night on a day when I usually make a fancy dinner anyway was helpful.
This year, I decided to follow Techie Smurf's tradition and do fondue. I haven't hosted fondue in maybe ever, but we used to do it several times a year when I was growing up.
The only problem I came across while shopping for this meal was figuring out what to dip. We used to do beef and shrimp, but one of my guests couldn't have seafood. So I decided on beef and chicken, with some blanched pearl onions and baby bella mushrooms as what passed for a vegetable option. We did have salad and latkes, so it wasn't all meat. I got lazy and stressed for time and bought pre-sliced meat for stir-fry. After all, I had just committed to peeling a bag of pearl onions. The beef ended up fine, and the chicken was excellent. For dipping sauces, I made Papa Smurf's special sauce and a horseradish cream, which is just horseradish beaten into unflavored whipped cream.
Growing up, the threat was always that if we didn't finish the fondue set-up we would have stew the next day. It never happened, and I don't think we ever had stew anyway. I just reheated the oil and kept having fondue dinners for the next two nights. Plus, as just me, I was able to put in a lot of pieces at once instead of just the two sticks I gave each of us.