Make homemade ravioli or pasta — I’m carrying over and slightly modifying this goal from last year. Steve has a pasta roller that I’m convinced will help make the job easy, and I also want to try using different types of flour to see how the noodles might turn out (e.g., buckwheat flour, which is what soba noodles are made of.)
Pressure can something — Steve and I got a pressure canner as a gift over the summer and have yet to use it, partially because it may need a new gasket for the inside of the lid and partially out of some apprehension. The world of low acid canned foods is scary, since it seems like a lot more can go wrong, but this is going to be the year to take the plunge. I think we can safely start out with something simple-ish from The Ball Complete Book of Home Preserving, like vegetable broth, and graduate to canned vegetables once the nicer months roll around and we start going to the farmers market again.
Make aioli or mayonnaise — like mustard was for me last year, this is embarrassingly another thing that I’ve never tried to make. I understand it is ridiculously easy to do with a food processor (or by hand with a whisk, if you have the stamina or, better yet, the “guns” to do it) aside from the little quirk of not adding the oil too fast so the emulsion doesn’t break. I don’t have any recipes in mind right now, but garlic is a classic flavor. Of course, if I’m going to make aioli, I’ll have to have a fry session at the same time. Hello, Belgian frites.
Make wine — I have made beer quite a few times now with Steve, but we have never tried making wine. While looking around the homebrew store today for some things to make hard cider and milk stout, I lingered near the wine kits and additives and thought this would definitely be another one to add to the list.