HOLIDAY CHEER IN WNY
w i t h B u f f a l o I n s t a g r a m Fo o d i e
IN THE KITCHEN
@michaelas.plate
COOKING UP TASTY ALLERGY-FRIENDLY HOLIDAY TREATS
For law student and self-defined “Buffalo foodie,” Michaela Fuchs, baking and cooking have always been passions as well as “nice ways to decompress and take a break!” She feels fortunate for family that supports her “constant desire to try new recipes, and they’re always ready to be [her] taste testers.” Michaela’s biggest inspiration in the kitchen is her health. She says that when she learned she had some food allergies, she wanted to find safe versions of recipes she knew and loved – hence her initial attraction to the kitchen. She feels lucky her parents allowed her the opportunity as a kid to make recipes and sweet treats alongside them! Now that she’s older and knows more about cooking and baking, she loves to share her passion and recipes with family and friends. Michaela enjoys winter around Buffalo with her family, especially sleigh rides and cocoa at Kelkenberg Farms, or staying warm with shows at Shea’s with dinner in and around the theatre district. On her bucket list this year is visiting Coco’s Crepe Chalet.
NO-FUSS HOLIDAY MEALS, DESSERTS & DRINKS
My biggest suggestion for no-fuss holiday recipes is to gravitate toward things that you are already comfortable with and put a holiday spin on it. I personally love using seasonal baking molds, like the snowflake-shaped tin that I use for my Upside Down Coffee Cakes.
family and friends. Being able to adapt recipes that you know and love will help you to do that! I also try to plan ahead. This can help both with budgeting, as the holidays can be expensive, and with stress levels. My family also goes above and beyond with decorations for the holidays. One of my favorite ways to quickly dress up our table or island is to grab a small bouquet from Wegmans. They have a variety of sizes and never fail to surprise me with how long they last.
CHARCUTERIE BOARDS TIPS & MUST-HAVES
Whether we are having people over or just decide that we’re in the mood for a charcuterie board, I always try to have my favorites on hand: TopSeedz grainfree crackers, prosciutto, caramel (I love the Fat Toad Farm brand), sourdough bread (I always grab BreadHive’s West Side sourdough), jam, favorite cheeses, and fruit. When making a cheese board, I always aim to have both a soft and a hard cheese (pick your favorites!), a meat, and whatever your heart desires. Pick between sweet or savory and go from there! For example, if I want a sweeter board I might choose brie, jam, honey, some fruit, and sourdough or crackers. If I want something richer, I might choose a mixture of brie, gouda, and manchego, with prosciutto, roasted garlic, and TopSeedz or sourdough.
One of the most important things about the holidays is creating a low-stress time to relax and enjoy the day with your BY SUZIE WELLS Buffalo | THEHOMEPUBLICATIONS.COM 19
