Oscar Statue.

The Oscars are coming! Chances are you’ll be hosting a party Feb. 27 or going to one. A pot luck may be part of the plan. So, whether you’re rooting for Black Swan or The Social Network, you’ll surely want a drink and snack close at hand.

Chef Renee suggests the following:

Oscar Party Drink and Snack: Blushing Campari and Kale Chips

A bittersweet cocktail (or mocktail), this crimson-hued bubbly is a perfect companion for the tart and salty kale chips.

BLUSHING CAMPARI

4 servings

4 tablespoons Campari
4 tablespoons fresh lime juice
4 tablespoons orange liqueur, Grand Gala or Grand Marnier (not Cointreau)
1 pint sparkling wine, or citrus flavored club soda
Chilled glasses
Combine the Campari, lime juice and orange liqueur in a pitcher. Leave for 10 minutes to develop the flavors.
When ready to serve, rub a piece of lime peel on the rim of each chilled glass, add sparkling wine, and serve (a champagne flute or tulip shaped wine glass works well) immediately.

KALE CHIPS

Preheat oven to 350 degrees.

One head of kale, leaves removed, washed, dried, center stem removed and cut or torn into large (2×2 inch) shards.  Discard the lower portion of the kale if you can’t get large pieces.

Prepare the pan: using a cookie pan or wide baking pan with sides, spray the pan bottom with olive oil.  Spray the kale shards with olive oil and toss them well, so they are completely coated with oil.  Sprinkle sea salt on kale and toss again.

Spread kale in one layer on baking pan or cookie sheet.  It is important not to crowd the pieces together.  You may have to do this step twice.

Bake in the oven for about 10 minutes (check after 5 minutes).  When the edges are just turning brown, but the kale pieces are still green, remove the pan and let the chips rest until they cool down and harden.

Variation: you can toss the raw kale shards with a curry, masala or chili powder mix.