Rosemary Pinenut Frico Chips
These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.Ingredients
Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
- Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
- Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
- Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
- Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.
Drink Pairings
Roasted Masala Chickpeas
Versatile and easy to make, these golden nuggets add crunch, colour and irresistible spice to any dish. Perfect for sprinkling over salads, dips or raita—or simply enjoying by the handful. You can pair this recipe with Frescobaldi Nipozzano Chianti Rúfina Riserva or See Ya Later Ranch Riesling.Ingredients
Serves about 2 cups (500ml)
1 × 19 oz (540 ml) can chickpeas, rinsed and drained
4 tsp (20 ml) garam masala, tandoori masala or madras curry powder
1 tbsp (15 ml) vegetable oil
¾ tsp (4 ml) salt
1 tbsp (15 ml) chickpea flour
1 tsp (5 ml) rice flour
oil cooking spray, as needed
Instructions
- Preheat oven to 350 F (175 C) and set rack to middle position. Line a baking sheet with parchment.
- For extra crispness, peel chickpeas by rubbing them gently between your hands and discarding skins. Transfer chickpeas to a medium bowl. Add garam masala, oil and salt, then toss. Sprinkle in chickpea and rice flours and toss again until evenly coated.
- Spread chickpeas in a single layer on prepared baking sheet. Spray lightly with oil cooking spray and transfer to oven. Bake for 45 minutes to 1 hour, spraying chickpeas with more cooking spray and shaking gently every 10 to 15 minutes, until crisp and deep golden.
- Cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks. Add a food-grade silica package to keep crunchy for even longer.
- Sprinkle over salad, hummus or cucumber raita with pita chips.
Drink Pairings
Rice Crispy Furikake
Crispy rice cereal brings the snap, wasabi peas light the fire, bonito adds a pop of smoke and nori brings a savoury depth to it all. Delivering equal parts crunch and umami, this blend crackles with flavour and texture. Serve with Oyster Bay Pinot Grigio or Aveleda Casal Garcia Vinho Verde.Ingredients
Serves about 2 cups (500ml)
½ cup (125 ml) wasabi peas
2 sheets (7½ × 8¼-in/19 × 21 cm) toasted nori, crumbled into small pieces
¼ cup (60 ml) loosely packed bonito flakes (optional)
¼ cup (60 ml) raw sesame seeds
1½ cups (375 ml) crispy rice cereal
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) flaked sea salt
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)
Instructions
- In a food processor, pulse wasabi peas until coarsely ground. Add nori and bonito flakes (if using) and pulse again until broken into small pieces but still distinct. Set aside.
- In a frying pan over medium heat, toast sesame seeds for about 5 minutes, stirring often, until golden. Stir in rice cereal, sugar, salt and chili powder (if using) and cook for 1 minute. Add nori-bonito mixture and cook for 30 seconds more. Remove from heat and let cool.
- Transfer to an airtight container and store at room temperature for up to 2 weeks. Add a food‑grade silica package to extend crunch for up to 1 month.
- Sprinkle over rice, avocado toast, popcorn or a cream cheese bagel.
Drink Pairings
Roasted Cauliflower & Tempeh Hummus Bowl
Though the ingredients list may seem long, but this Mediterranean-style bowl can be used as a great base for whatever you have in your refrigerator. Try pairing this meal with Olé Cocktail Co. Non-Alcoholic Chili Mango or Steamworks Pilsner.Ingredients
Serves 2 to 3
Marinated Tempeh
¼ cup (60 ml) low-sodium soy sauce
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) avocado oil or other neutral-flavoured oil
2 cloves garlic, minced
1 tsp (5 ml) smoked paprika
1 × 8 oz (227 g) package tempeh
Roasted Cauliflower
4 cups (1 L) cauliflower florets
1½ tbsp (22.5 ml) olive oil
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) sea salt
Farro Tabbouleh
½ cup (125 ml) dried farro (about 1½ cups/375 ml cooked)
2 cups (500 ml) fresh flat-leaf parsley
1 cup (250 ml) fresh mint
1 cup (250 ml) finely diced cucumbers
1 cup (250 ml) finely diced tomatoes
¼ cup (60 ml) finely diced red onions
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) sea salt
Hummus
1 × 19 oz (540 ml) can chickpeas
2 tbsp (30 ml) tahini
1 tbsp (15 ml) fresh lemon juice
½ tsp (2.5 ml) sea salt
2 tbsp (30 ml) ice-cold water
feta and black olives, for garnish
Instructions
- To make Marinated Tempeh, in a flat-bottomed dish, combine soy sauce, Dijon, balsamic, maple syrup, oil, garlic and paprika. Cut tempeh into triangles, toss in marinade and let marinate in refrigerator for 30 minutes or up to 24 hours.
- Preheat oven to 375 F (190 C).
- To make Roasted Cauliflower, in a large bowl, toss cauliflower with olive oil, cumin, coriander, turmeric and salt. Transfer to a baking sheet and roast for 30 minutes, turning cauliflower florets after 20 minutes.
- To make Farro Tabbouleh, cook farro according to package directions, then set aside to cool.
- Finely mince parsley and mint and place in a large bowl. Add cucumbers, tomatoes, red onions and cooled farro to bowl. Toss with lemon juice, olive oil, cumin, cinnamon and salt. Set aside.
- To make Hummus, in a food processor, combine chickpeas, tahini, lemon juice and salt and purée. Add ice-cold water, 1 tbsp (15 ml) at a time, and purée until smooth. Set aside.
- Place marinated tempeh in a medium saucepan, reserving marinade. Over medium heat, cook for 5 to 7 minutes on each side, until crispy. Add ¼ cup (60 ml) marinade to hot pan and toss until glossy. Remove from heat.
- Build bowls by smearing hummus on bottom of 2 or 3 bowls or plates and topping with roasted cauliflower, tabbouleh, tempeh, feta and black olives.
Drink Pairings
Chickpea Pasta Salad with Greek Yogurt Dressing
This bright and protein-rich pasta salad is tossed in a Greek yogurt dressing for extra creaminess and tang. Serve with Stanley Park Trailhopper Non-Alcoholic IPA or Jackson-Triggs Reserve Winemaker’s Series Sauvignon Blanc.Ingredients
Serves 4
1 × 8 oz (227 g) package chickpea rotini
1 cup (250 ml) plain Greek yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) water
1 tsp (5 ml) apple cider vinegar
1 lemon, zest and juice
2 tbsp (30 ml) finely chopped fresh parsley
2 tsp (10 ml) finely chopped fresh dill
¾ tsp (4 ml) salt
1½ cups (375 ml) diced red bell peppers (about 1 pepper)
1½ cups (375 ml) finely sliced celery (about 2 stalks)
arugula, chopped fresh parsley and toasted salted pumpkin seeds, for garnish
Instructions
- Bring a saucepan of salted water to a boil. Add rotini and cook according to package directions.
- Meanwhile, in a large bowl, whisk yogurt, mayonnaise, olive oil, water, apple cider vinegar, lemon zest and juice, parsley, dill and salt. Add peppers and celery and stir to combine. Set aside.
- Remove pasta from heat, drain and rinse with cold water until cool. Add to bowl with rest of ingredients, and stir to combine.
- Cover bowl and place in refrigerator for 1 to 2 hours, or overnight, for flavours to develop.
- Top with a generous amount of arugula and garnish with parsley and pumpkin seeds.
Drink Pairings
Sesame Soba Noodles with Crispy Tofu
Topped with crispy tofu, crunchy veggies and fresh herbs, this bowl of sesame soba noodles is vibrant and satisfying. You can pair the Sesame Soba Noodles with Edna’s Alcohol-Free Mojito or Gray Monk Washington State Pinot Gris.Ingredients
Serves 2 to 3
2 bundles soba noodles (about 6.3 oz/180 g total, depending on brand)
1 × 12½ oz (350 g) block traditional or medium-firm tofu, cut into 18 pieces
1½ tbsp (22.5 ml) cornstarch
¼ tsp (1 ml) salt
⅛ tsp (a pinch) pepper
canola oil cooking spray, for air-frying
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) avocado oil
2 tsp (10 ml) sesame oil
2 cloves garlic, minced
1-in (2.5 cm) piece fresh ginger, minced
1 cup (250 ml) snow peas
1 cup (250 ml) thinly sliced cucumbers
2 tsp (10 ml) chili crisp
fresh cilantro, green onions and toasted peanuts, for garnish
Instructions
- Bring a saucepan of water to a boil. Add soba noodles and cook following package directions, then remove from heat and rinse with cold water until cool. Set aside.
- In a large bowl, toss tofu pieces with cornstarch, salt and pepper.
- Place coated tofu into air fryer basket and spray with cooking oil. Air-fry at 390 F (199 C) for 10 minutes, then remove basket, shake tofu around, spray with cooking oil again and air-fry for another 10 minutes.
- Meanwhile, in a large bowl, combine soy sauce, honey, rice vinegar, avocado oil, sesame oil, garlic and ginger. Add cooled soba noodles and lightly toss.
- Heat a medium sauté pan over medium-high heat, then add snow peas and cook for 2 to 3 minutes, until bright green. Add to large bowl with soy sauce mixture. Add cucumbers to same bowl and toss.
- Divide into serving bowls and top with chili crisp, cilantro, green onions and toasted peanuts.
Drink Pairings
Carrot Basque Cheesecake
This carrot Basque cheesecake brings a playful, seasonal twist to a beloved classic. Its naturally orange hue comes from the carrot purée folded into the batter, and it sits on a carrot-cake-inspired blondie base, giving you two desserts in one. For the best result, seek out a smooth, high-quality mascarpone from an Italian specialty shop. Conventional grainier versions won’t give you the same luxurious finish. Enjoy the Carrot Basque Cheesecake with Sanctuary Reserve Edition Single Malt Canadian Whisky or Bench 1775 Whistler Pinot Noir Icewine.Ingredients
Serves 10 to 12
6 tbsp (90 ml) unsalted butter, melted
½ cup (125 ml) light brown sugar
4 large eggs, divided
1 tsp (5 ml) vanilla extract
½ cup + 2 tbsp (155 ml) all-purpose flour
1 medium carrot, grated
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
¼ tsp (1 ml) ground cardamom
3 × 8 oz (226 g) blocks cream cheese, room temperature
1 × 10 oz (300 ml) can sweetened condensed milk
½ cup (125 ml) carrot purée, homemade* or store-bought
1 cup (250 ml) whipping cream, chilled
2 tbsp (30 ml) smooth mascarpone, room temperature
3 tbsp (45 ml) icing sugar
2 tbsp (30 ml) Canadian whisky
toasted pecan halves, for garnish
Instructions
- Preheat oven to 425 F (220 C).
- Line a 7-in (18 cm) springform pan with a large piece of parchment, pressing and creasing to fit snugly so that it completely covers interior of cake pan and leaves at least 2-in (5 cm) overhang around all edges. Set aside.
- Start by making carrot blondie base. In a bowl, whisk melted butter, brown sugar, 1 egg and vanilla until well combined. Add flour, grated carrot, salt, cinnamon, nutmeg and cardamom. Using a spatula, fold dry ingredients into wet batter. Transfer batter to prepared springform pan and smooth into an even layer over bottom. Set aside.
- To make Basque cheesecake topping, in a food processor, combine remaining 3 eggs, cream cheese, sweetened condensed milk and carrot purée. Blend until a smooth batter forms, scraping down sides of bowl with a spatula as needed. Pour batter over blondie base and level with a rubber spatula or back of a spoon.
- Bake cheesecake until top is richly caramelized and centre is still jiggly, 40 to 50 minutes. Transfer to a rack and let cool completely to room temperature in pan, about 3 hours. Chill, uncovered, for at least 4 hours or up to overnight.
- Right before serving, in a chilled bowl, whisk whipping cream, mascarpone and icing sugar until medium-stiff peaks form. Gently fold in whisky with a spatula.
- Top cheesecake with whisky whipped cream and garnish with toasted pecans before slicing and serving.
Drink Pairings
Carrot Salad with Carrot Tahini Sauce & Haloumi Croutons
This bright, texture-packed carrot salad feels tailor-made for an Easter table. Interesting tidbit: Carrots were once grown mainly for their aromatic greens and seeds, not their roots. The halloumi croutons are quite the revelation here, adding just the right salty, rich contrast to carrots’ natural sweetness. They’re also perfect additions to your favourite soups and salads. Serve this salad alongside Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir. Ingredients
Serves 6 to 8
2½ lbs (1.1 kg) large carrots (10 to 12 carrots), trimmed and scrubbed, divided
3 tbsp (45 ml) extra-virgin olive oil, divided
1½ tbsp (22.5 ml) maple syrup, divided
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 × 8 oz (225 g) block halloumi
1 tbsp (15 ml) grapeseed oil
¼ tsp (1 ml) coarsely ground black pepper
2 radishes
1 tbsp (15 ml) unseasoned rice vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
2 tbsp (30 ml) fresh basil leaves
2 tbsp (30 ml) fresh cilantro leaves
2 tbsp (30 ml) fresh mint leaves
¼ cup (60 ml) shelled roasted pistachios
Carrot Tahini Sauce, make ahead, recipe follows
Carrot Tahini Sauce
Makes 1 cup (250 ml)
1 large carrot, roughly chopped (about 1½ cups/375 ml total)
1 large clove garlic
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
⅓ cup (80 ml) water
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) tahini
1 tbsp (15 ml) chopped fresh ginger
½ tsp (2.5 ml) fine sea salt
Instructions
- Preheat oven to 400 F (200 C). Set a rimmed baking sheet in oven while it preheats.
- Set aside 3 carrots and cut rest on an angle into about 1-in (2.5 cm) pieces. Place cut carrots in a medium bowl along with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) maple syrup, cumin and salt. Toss until carrots are well coated. Carefully remove hot baking sheet from oven and arrange carrots on sheet in a single layer. Return baking sheet to oven and roast carrots, stirring once or twice during cooking time, until carrots are caramelized and just fork-tender, 20 to 30 minutes.
- While carrots roast, make halloumi croutons. Pat halloumi dry with paper towel and then cut block into about ½-in (1.25 cm) cubes.
- In a large cast iron skillet or non-stick frying pan over medium-high heat, heat grapeseed oil until it shimmers. Add halloumi cubes to pan, ensuring they are in a single layer and not overcrowded. It is best to work in batches if needed. Cook, turning frequently, until all sides are golden brown and crispy, 3 to 5 minutes total (halloumi will initially release some water, but once water evaporates, halloumi will start to brown). Sprinkle with black pepper and cook for 30 seconds to let bloom, then transfer halloumi to a paper-towel-lined plate to drain.
- Using a potato peeler or mandoline, thinly shave reserved 3 carrots lengthwise into long ribbons and radishes into thin rounds. Add to a large bowl along with remaining 2 tbsp (30 ml) olive oil and ½ tbsp (7.5 ml) maple syrup, rice vinegar, chili flakes, herbs, pistachios and a pinch of salt. Toss to combine and set aside.
- To plate, spread Carrot Tahini Sauce over bottom of a serving platter. Top with roasted carrots and carrot salad, artfully arranging across sauce. Scatter halloumi croutons overtop and drizzle dish all over with any remaining dressing from carrot salad.
- Instructions to make Carrot Tahini Sauce: 1) Preheat oven to 400 F (200 C). 2) Line a baking dish with parchment, then add carrots and garlic to dish. Drizzle with 1 tbsp (15 ml) olive oil and toss to coat. Roast in oven until carrots are soft and easily pierced with a fork, 20 to 25 minutes. 3) Transfer cooked carrots and garlic to a blender and add remaining ¼ cup (60 ml) olive oil, water, vinegar, tahini, ginger and salt. Blend until smooth but still thick. Season to taste with salt. 4) Transfer to an airtight container and store in refrigerator until ready to use, up to 5 days.
Drink Pairings
Asparagus Goma-ae Casserole
This is a thoroughly modern makeover of a comforting, nostalgic dish. Asparagus has long been a symbol of spring’s arrival, making it a fitting addition to any Easter table. Goma-ae simply means “sesame dressing,” a preparation that dates back centuries in Japanese home cooking for its simplicity and depth of flavour. For an easy finishing flourish, pre-made fried onions or shallots and furikake (which can be found in the international food section of most grocery stores) contribute a nice crunch and umami punch to the casserole. Enjoy this recipe with Mission Hill New Zealand Reserve Sauvignon Blanc.Ingredients
Serves 6
1 tbsp (15 ml) grapeseed oil
2 lbs (900 g) fresh asparagus
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, minced
2 cloves garlic, minced
4 oz (110 g) shiitake mushrooms, trimmed and sliced
2 tbsp (30 ml) all-purpose flour
2 cups (500 ml) half-and-half cream
¼ cup (60 ml) tahini
1 tbsp (15 ml) white miso
1 tbsp (15 ml) mirin
½ tsp (2.5 ml) lemon zest
kosher salt, to taste
fried onions or shallots, for garnish
furikake, for garnish
Instructions
- Preheat oven to 400 F (200 C). Brush a 9 × 13-in (3.5 L) baking dish with oil.
- Trim ends of asparagus to fit crosswise in baking dish, then place in dish in an even layer. Set aside.
- In a large frying pan over medium heat, melt 1 tbsp (15 ml) butter. Add shallots and garlic and sauté until shallots are translucent, about 3 minutes. Add shiitake mushrooms and continue to sauté until they have released most of their moisture and browned slightly, about another 5 minutes. Remove pan from heat and set aside.
- In a medium saucepan over medium-high heat, melt remaining 3 tbsp (45 ml) butter. Add flour and cook, stirring constantly to incorporate thoroughly, until mixture turns golden brown and smells slightly nutty, about 2 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and whisk in tahini, miso, mirin and lemon zest. Fold in reserved sautéed mushroom mixture and adjust seasoning with salt.
- Place baking dish of asparagus in preheated oven and bake for 10 minutes. Remove from oven and pour sauce evenly over centre of asparagus in dish, leaving tips and ends of asparagus exposed. Return to oven and bake for 5 to 10 minutes more, until asparagus is still slightly crisp and green.
- Sprinkle with fried onions and furikake to garnish, and serve warm.
Drink Pairings
Potato Pavé with Parmesan Rosemary Cream
There’s something wonderfully comforting about a potato dish on a holiday table—humble, familiar and quietly celebratory. This potato pavé takes that nostalgia and gives it a modern, elegant twist. Fun fact: Pavé comes from the French word for “cobblestone,” a nod to the neat, square shape that the potato cake is cut into after chilling. Paired with silky Parmesan Rosemary Cream for a touch of refinement, this dish feels perfectly suited to a spring holiday that blends tradition with fresh beginnings. Serve this entrée with See Ya Later Ranch Washington State Chardonnay.Ingredients
Serves 6
4 large Russet potatoes (about 3 lbs/1.4 kg total)
1¼ cups (310 ml) whipping cream
kosher salt and freshly ground black pepper, to taste
5 tbsp (75 ml) unsalted butter, cut into small cubes
canola oil or refined coconut oil, for frying
Parmesan Rosemary Cream, make ahead, recipe follows
fresh chives, sliced, for garnish
Parmesan Rosemary Cream
Makes 4 cups (1 L)
½ tbsp (7.5 ml) grapeseed oil
½ yellow onion, diced
4 oz (120 ml) white wine
2 cups (500 ml) whipping cream
3 oz (85 g) Parmesan, finely grated
1 sprig fresh rosemary
kosher salt, to taste
Instructions
- Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving a 5-in (12.5 cm) overhang on all sides. Set aside.
- Wash and peel potatoes.
- Place cream in a large bowl and season generously with salt and pepper.
- Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices directly into seasoned cream. Toss potato slices in cream occasionally to keep them from oxidizing.
- Start layering potato slices in bottom of prepared pan. Repeat process to form a second layer. Dot with a few cubes of butter and season with salt and pepper.
- Continue adding 2 layers of potatoes and then butter, repeating pattern until potatoes have all been used up. Pour some leftover cream mixture in bowl over layered potatoes (save any remaining cream to use later in a soup or sauce recipe). Fold sides of parchment over potatoes.
- Bake until potatoes are very easily pierced with a sharp knife, 1½ to 2 hours. Let potatoes cool in pan on a rack for 15 minutes.
- Cut a piece of cardboard to fit right on top of parchment-covered potatoes, and cover cardboard with foil or plastic wrap. Place directly onto parchment-covered potatoes and weigh down with a couple of heavy cans. Let potatoes cool completely to room temperature.
- Remove weights and wrapped cardboard. Refrigerate pavé in pan for at least 6 hours or up to 2 days.
- Using overhanging parchment, lift pavé out of pan and onto a cutting board. Using a sharp chef’s knife, trim any sloped sides to straighten, then cut in half lengthwise. Lay each half on its side, exposing all layers of pavé, and cut each half into 6 to 8 equal pieces, depending on how big you want your pavé portions to be. Set aside.
- In a large frying pan, warm ¼-in (0.6 cm) oil over medium-high heat. Once hot, work in batches to fry pavé pieces on all sides until golden brown, 2 to 3 minutes per side. Transfer pavé to a paper-towel-lined plate to drain.
- To serve, arrange pavé on a serving platter. Top with a dollop of Parmesan Rosemary Cream and garnish with chives. Best enjoyed while still a little warm or at room temperature.
- Instructions to make Parmesan Rosemary Cream (makes 4 cups (1 L)) : 1) In a medium saucepan over medium heat, heat oil. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Stir in white wine and continue to cook, stirring often, until wine has almost completely evaporated, about 2 minutes. Stir in whipping cream and Parmesan. Stirring constantly, bring mixture to a slow simmer. Once at a simmer, add rosemary and remove saucepan from heat. Set aside to let mixture steep for 5 minutes. Taste and adjust seasoning with salt if necessary. 2) Strain mixture into a large bowl. Chill infused cream in refrigerator for at least 30 minutes and up to 2 days. 3) Whip chilled cream mixture until firm peaks form. Serve immediately.