36 water bath recipes

Baked acorn squash halves stuffed with crushed pineapple and cinnamon. A diabetic-friendly side dish steamed in a water bath until fork-tender and naturally sweet.

Single-serving crustless quiche Lorraine with Swiss cheese, bacon bits, and a water-bath custard. Light, low-calorie breakfast quiche baked in a ramekin in about 30 minutes.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Diabetic pumpkin custard: a sugar-free single-serve pumpkin custard sweetened with saccharin and baked in a water bath. A light fall dessert for anyone watching carbs.

Mini cheesecakes with chocolate cookie crusts, creamy ricotta-cream cheese filling, and fresh orange zest topping. These bite-sized treats bake in a water bath for silky texture.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

Baked stuffed papayas filled with spiced ground beef, tomatoes, jalapeño, and Parmesan, baked in a water bath. A Hawaiian-inspired main dish where tropical fruit meets savory meat filling.

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.