Great movies and great food are box office gold, from Forrest Gump’s chocolates to Silence of the Lambs anti-hero Hannibal Lecter’s disturbing pairing suggestion for Chianti.

We’ve put together a selection of drinks and appetizers inspired by some Best Picture Oscar winners to help you get your Academy Awards viewing party rolling.

So get ready to settle in with a beverage and a bite when Hollywood celebrates itself Sunday . You’ve got all the bases covered – lights, camera, (snack) satisfaction.

SCARLETT FEVER: ‘Gone with the Wind’

A starving Scarlett O’Hara resorts to grubbing up radishes in the famous "I’ll never be hungry again" scene that ends the first half of Gone With the Wind. Luckily, you can try something much tastier with this crimson cocktail featuring cranberry and cherry juice.

Serve some manchego cheese toasts on the side for an elegant nibble. This appetizer uses banana bread, a food that came into vogue in the 1930s as baking powder and baking soda became staples of the American kitchen. It’s not likely you’ll have leftovers, but if you do, fiddledeedee! Tomorrow is another day.

The Scarlet Cocktail

Serves: 1

Preparation: 5 minutes

2 ounces cranberry juice

2 ounces cherry juice

2 ounces citrus vodka

1 ounce lime juice

Fresh cherries, to garnish

In a cocktail shaker filled with ice, combine the cranberry juice, cherry juice, vodka and lime juice. Shake and pour into a martini glass. Garnish with fresh cherries.

Manchego Banana Bites

Slice banana bread thinly and cut into 2-inch rounds with a small cookie cutter. In a skillet, melt butter over medium-high.

Toast the banana bread rounds in the buttered skillet. Serve topped with slices of manchego cheese and toasted pecans.

Makes 24 rounds.

YUM, FORREST, YUM: ‘Forrest Gump’

The 1994 movie Forrest Gump followed the adventures of a good-hearted man of less-than-average intelligence who somehow found himself with a front seat to history, from the evolution of Elvis to the Vietnam War and beyond. Along the way he makes friends with Bubba, a shrimp fisherman who waxes lyrical about the many ways to cook the crustaceans.

This recipe calls for a simple baked preparation livened up with chopped pecans. We paired it with a chocolate cocktail commemorating the movie’s catch phrase that life is "like a box of chocolates. You never know what you’re gonna get."

In this case we feel reasonably safe in predicting that you’re gonna get a delicious drink.

Box of Chocolates Cocktail

Serves: 1

Preparation: 5 minutes

Grenadine

Finely shredded coconut

1 tablespoon caramel ice cream topping

2 ounces milk

1 ounce amaretto liqueur

2 ounces Godiva chocolate liqueur

Pour a small amount of grenadine into a small, shallow plate. Sprinkle the coconut on a second small plate. Dip the rim of a martini glass first in the grenadine, then in the coconut to coat the rim of the glass with coconut. Pour the caramel into the bottom of the glass.

In a cocktail shaker filled with ice, combine the milk, amaretto and Godiva liqueur. Shake well, then strain into the prepared glass.

Honey Pecan Shrimp

Arrange 1 pound raw, peeled and deveined shrimp on a lightly oiled baking sheet. Drizzle the shrimp with 3 tablespoons honey. Mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon granulated garlic and a pinch of cayenne pepper.

Sprinkle over the shrimp. Sprinkle with 1/4 cup finely chopped pecans. Bake at 400º for 10 to 12 minutes, or until the shrimp are cooked through.

Serve warm.

KILLER RECIPE: ‘Silence of the Lambs’

Anthony Hopkins turned in a twisted but brilliant performance in The Silence of the Lambs as Hannibal "the Cannibal" Lecter, the serial killer who boasted of consuming his victims.

That’s one way to solve the catering issue, but we’re going with this much less creepy (not to mention non-criminal) combo of a delicious Chianti spritzer and fava crostini.

Peppered Chianti Spritzer

Serves: 1

Preparation: 5 minutes

1 ounce pepper-flavored vodka

2 ounces Chianti wine

Seltzer water or club soda

Fresh raspberries, to garnish

In a cocktail shaker filled with ice, combine the vodka and Chianti. Shake well, then strain into a cocktail glass. Top with seltzer water. Garnish with fresh raspberries.

Fava Crostini

Makes 24 crostini

In a large skillet, cook 2 sliced yellow onions in 2 tablespoons of olive oil until soft and brown. Add a 1-pound package frozen fava beans (if you can’t find fava beans, use shelled edamame) and cook until soft. Season with salt and pepper.

Add the juice of 1/2 lemon and 2 tablespoons of chopped parsley. Roughly mash the mixture. Serve spread on toasted slices of French bread with shavings of Parmesan cheese.