As a movie fan I love Oscar night and all the glitz and glam that go with it. And while Sunday night I’ll probably watch the awards in sweats, I want the Champagne to flow and the snacks to be “Red Carpet” worthy.

For those of us who live on a beer budget but have Champagne taste, let me assure you that it is possible to produce an award-winning Oscar night menu. With just one small bottle of bubbly, create a hot chicken appetizer, decadent Champagne truffles and fancy Champagne Jello Shots. Fill in with a few supporting dips and crisps and wait for the applause.

And the Oscar goes to…

Chicken

Dijon Tidbits

2 whole chicken breasts, skinned, boned

1/4 cup butter

2 tsps. Dijon mustard

1 garlic clove, crushed

1 T. minced parsley

1 T. Champagne

1 tsp. lemon juice

1/8 tsp. salt

1/4 cup fine dry bread crumbs

1/4 cup grated Parmesan cheese

Directions: Cut chicken breasts into 3/4-inch cubes. In medium skillet, melt butter. Stir in mustard, garlic, parsley, lemon juice and salt. Add chicken; saute over medium heat 5 to 10 minutes, turning chicken till lightly browned on all sides. Sprinkle with breadcrumbs and Parmesan. Toss till chicken is evenly coated. Spoon into flat serving dish. Serve warm with wooden or plastic picks.

Champagne Truffles

1/2 cup heavy cream

8 ounces semisweet chocolate, coarsely chopped

1/4 cup Champagne

2 T. hazelnut liqueur or Cognac

1 cup coarse sugar for rolling

Directions: Place chopped chocolate in medium bowl. In small saucepan cook cream to steaming over medium heat. Immediately pour hot cream over the chocolate in medium bowl. Stir till smooth. Add Champagne and liqueur and mix well. Refrigerate several hours until mixture is firm enough to roll into balls.

Using a small scoop, form mixture into 1-inch balls. Roll each ball in coarse sanding sugar and transfer to baking sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate at least 1 hour or up to 3 days before serving. To serve, place truffles in gold foil mini-muffin cups. Makes about 3 dozen.

Champagne Jello Shots

8 ounces champagne

7 ounces lemon-lime soda, divided

3 packets unflavored gelatin

Food coloring (if desired)

Large crystal sanding sugar

Directions: In small saucepan pour Champagne and 2 ounces of the soda. Sprinkle gelatin on top and let sit for at least 2 minutes. Place saucepan over medium-low heat and simmer till the gelatin is dissolved. Do not allow to boil.

Remove from heat and stir in remaining soda and a few drops of food color, as desired.

Pour mixture into small disposable single-serving paper or plastic containers. If desired, pour into a small baking dish or silicone ice cube tray. Place in refrigerator at least 2 hours until completely set.

Cut jello into squares and carefully remove from pan. Dip the top in coarse colored sugar and refrigerate till ready to eat. Makes 12 to 15.