‘Twas that time of the year again, when I have to gear up for a big production! It was my daughter’s birthday end of January and this year she asked for a “Frozen” birthday. Yes, like most girls her age, she still is very much into the movie and everything else about it! So as per her wish, my husband and I threw her a “Frozen on Ice” birthday party at an ice skating rink near by.
Once we locked the theme down, I spent hours on Pinterest, looking for fun ways to weave in the different aspects of the movie into the party invites, decorations, favors and menu planning. With the detailed instructions from this website, I made the cute party badges for the kids to wear around the neck, before they got on the ice. That way we could easily identify our party group on the ice among the crowd.
Since our party slot at the ice rink was in the afternoon, I planned a menu with a variety of snacks and labelled them with names from the movie. There were baby carrots with ranch dressing as “Olaf’s Noses“, powdered sugar donut holes as “Olaf’s Snowballs“, assorted cheeses and crackers as “Sven’s Snacks“, mini cupcakes with fondant snowflake toppings as “Elsa’s Snowflakes” and finally, water bottles as “Melted Olaf“, wrapped with Olaf’s famous quote on the label, “Some people are worth melting for“.
At the center of the party spread were two items that I made at home that morning – white chocolate dipped strawberries as “Anna’s Frozen Heart” and cheese and mayo tea sandwiches labelled with a line in one of the movie songs, “We finish each other’s sandwiches“.
Here are the recipes…
White Chocolate Dipped Strawberries
Instead of taking the expensive route by ordering them from the store, I just decided to make the strawberries at home. It is very easy to do this at home, but there are some key points to remember – the strawberries should be washed and thoroughly dried before dipping into the chocolate and also, they cannot be made more than a couple of hours ahead. Making them in advance of even a day doesn’t work as the strawberries sweat and may get mushy or develop mold.
Makes about 48 pieces
about 3 lbs strawberries with stems, washed and thoroughly dried
2 – 11 oz bags of white chocolate chips (I used Ghirardelli)
3 oz semi-sweet or dark chocolate, optional for drizzling to make designs
Melt both the semisweet and white chocolate in separate glass bowls set over saucepans of simmering water or in the microwave, at 30 sec intervals, stirring in between till the chocolate is melted with a smooth and flowy consistency. Do not over heat, otherwise the chocolate will turn chunky and
Line a baking sheet with parchment paper, to lay the dipped berries.
Grab one strawberry at a time by holding it by the stem, gently dip it in the bowl of melted white chocolate and twist it so that it’s mostly covered with chocolate. Gently pull it out and lay it on its side on the baking sheet with parchment. Repeat with the rest of the strawberries.
Let the strawberries sit at room temperature to set slightly. They should all set within 30 min but if you need them sooner, you may place them in the refrigerator.
Transfer the melted semi-sweet chocolate to a small piping or ziploc snack bag and snip off a small tip in one of the corner. Drizzle stripes all over the chocolate covered strawberries.
Refrigerate for about an hour and serve chilled.
Cheese -Mayo Tea Sandwiches
A simple sandwich made by tossing shredded white cheddar cheese in lots of mayo and seasoned with a little bit of fine ground black pepper, garlic powder and chives.
Makes about 48 triangle-shaped sandwiches
2-1 lb packs of whole grain white bread (I used Sara Lee)
about 4 cups of finely shredded white cheddar cheese
about 2 cup of mayo
2 tsp fine ground black pepper
2 tsp garlic powder
10-12 chives, minced
In a bowl, combine shredded cheese with mayo and mix well. Season with pepper, garlic powder and toss in the chives. Spread the filling between two slices of bread to make the sandwich and cut along the diagonal to make two triangular halves.
Sandwiches can be made a couple of hours in advance. Cover with a damp paper towel or seal tightly with a plastic wrap and keep it in a cool, dark place at room temperature until ready to serve.