Don't fret if you didn't land reservations for Mother's Day. We've got you covered. Denmark's James DeFrance shares his light and bright mimosa recipe that Mom's sure to love, and AJ Perry of Sassafras Bakery reveals the secrets to making one of her savory breakfast quiches that's good for snacking any time of day.

Don't fret if you didn't land reservations for Mother's Day. We've got you covered. In the spirit of strawberry season, Denmark's James DeFrance shares his light and bright mimosa recipe that Mom's sure to love, and AJ Perry of Sassafras Bakery reveals the secrets to making one of her savory breakfast quiches that's good for snacking any time of day.

Strawberry Mimosa

Recipe from James DeFrance, assistant manager at Denmark

The night before:

-Slice up a pack or two of strawberries

-In a mixing bowl, combine the strawberries with 1/2 cup of sugar per quart of strawberries

-Cover the fruit and sugar in white rum (approximately 3/4 cup per quart of strawberries) and refrigerate overnight

The next morning:

-Drain the pink resultant syrup into a glass or container, and set aside the macerated strawberries

-Fill a Champagne flute 1/3 of the way with equal parts chilled white rum and strawberry syrup

-Top flute with rosé cava or prosecco

-Garnish with a strawberry wedge

-Serve remaining strawberries over rich vanilla ice cream

For a more tropical mimosa, substitute mango as 1/3 of the volume of the fruit syrup, or add a stalk of sliced rhubarb for a greater tartness.

Bacon Fontina Chive Quiche

Recipe from AJ Perry, owner of Sassafras Bakery

Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold unsalted butter

2 tablespoons ice-cold water

Combine flour and salt in a medium bowl. Cut the butter into small pieces and work into the dry ingredients with a pastry blender. Make a well in the center, add the water and gently toss with your fingers. Using the palm of your hand, knead the mixture in the bowl until the dough comes together, taking care not to overwork. Shape the dough into a flat disc, wrap in plastic. Refrigerate 30 minutes or overnight.

Working quickly and deliberately, on a lightly floured surface, roll the chilled dough disc to a 12-inch round. Fit to a 9-inch pie plate, pressing lightly into the edges. Trim to a 1/2-inch overhang all the way around and crimp the edges.

Quiche Filling:

1 1/2 cups half and half

3 eggs

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 pound (about 5 strips) pepper bacon, cooked and chopped

4 ounces fresh chives, finely chopped (2 ounces reserved for garnish)

5 ounces fontina cheese, grated

Combine half-and-half, eggs, salt and pepper in a medium bowl, whisk to combine. Reserve for garnish. Line bottom of pie crust with bacon. Top with 2 ounces finely chopped chives and grated fontina cheese. Gently pour reserved egg mixture into pie crust. Bake at 375 degrees for about 45 minutes. Garnish with reserved 2 ounces finely chopped chives. Slice and serve.