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pasta sauce using Ginger snap beer

post #1 of 2
Thread Starter 

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.

post #2 of 2

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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