I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters. Sharp cheese and beer – winning! For dinner, I typically do a fondue pot with beefy, wine broth for shrimp, chicken and cheese cubes and a pot with hot oil for beef tenderloin. The dinner fondues are served with three dipping sauces, this time: Sriracha and maple mayo, a Dijon mustard and tarragon mayo and a garlic mayo. Just a fun concept and please ping me if you’d like fondue tips.
Today is football day at our home and we usually take it super easy on Sunday afternoons. This means that I typically make dinner in the morning so we can just eat in front of the television later. Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti. I double the sauce recipe as it freezes beautifully.
Hope you’re having as great a weekend as I’m having!