pasta sauce using Ginger snap beer

Discussion in 'Food & Cooking' started by chefdeedee, Jan 14, 2013.

  1. chefdeedee


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    Home Cook
    I purchased a pasta making machine and have been making spaghetti and angel hair pasta and want to branch out a bit.  A very eclectic store near me sells ginger snap beer.

    Ginger snap beer is a beer that is made with blackstrap molasses and also has cinnamon, clove, nutmeg, ginger, brown sugar and rooibus tea and vanilla.  The flavor is kind of like a sweert spice cake.  I was thinking of making a dessert ravioli made with a slightly sweetened ricotta and wanted to make a  sauce for it.  I'm not sure whether if it should be on the savory side or on the slightly sweet side.

    On the other hand, if I made a traditional ravioli  ,I would like to incorporate the giinger snap beer for the sauce.

    Do you have any suggesstion?

    Thanks for your help.
  2. phatch

    phatch Moderator Staff Member

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    I Just Like Food
    Probably treat it like one would with wine. Add sugar, reinforce the spices with some cinnamon and ginger, cook down 'til syrupy. A citrus zest accent would appeal to me as well. Lemon, orange, or even grapefruit would be interesting to me. Not lime though in this case.