Makes 8 Servings

• 3/4 cup lime juice, fresh
• 3 tablespoons green onion, minced
• salt and freshly ground pepper
• 2 pounds shrimp, small or medium, shelled and deveined
• 2/3 cup crème fraîche
• 3 tablespoons capers
• Lettuce leaves
• Lime slices, thinly sliced
• 1 tablespoon green onion tops, minced

Makes 8 Servings

For Pastry:

Makes 2 servings

• 8 ounces fettuccine noodles
• 3 tablespoons unsalted butter
• 1 cup crème fraiche
• 1 cup freshly grated Parmesan cheese
• salt and pepper
• freshly grated nutmeg

1. Have butter and crème fraîche at room temperature.
2. Cook noodles al dente.
3. While pasta is cooking, using a wide, shallow pasta serving dish, distribute butter in walnut-sized pieces around surface of serving dish.

Makes two 8" or 9" shells (about 1 1/2 pounds dough)

• 12 ounces unbleached all purpose flour (about 2 1/4 cups)
• 1/2 teaspoon fine sea salt
• 6 ounces unsalted butter (12 tablespoons), cut into 1-inch pieces and chilled
• 1 egg
• 1/2 cup crème fraîche

1. Combine flour and salt.
2. Cut in butter until mixture is crumbly.
3. Whisk egg and crème fraîche together well.

Makes 10-12 servings.

• Single crust pastry
• 1 (7 ounce) container crème fraîche
• 1 egg yolk
• 1/2 cup milk
• 7 ounce bittersweet chocolate, finely chopped
• Crème fraîche for topping (optional)

1. Preheat oven to 325°F.
2. Press pastry into a 9-1/2 inch tart pan with a removable bottom; set aside. Lightly whip egg yolk with the crème fraîche and set aside.

Makes 6 Servings

• 3 medium Bosc pears, peeled, cored, halved
• 1/2 cup of firmly packed brown sugar
• 1/4 cup water
• 1 teaspoon apple pie spice
• 1 teaspoon vanilla
• 7 1/2 ounces crème fraîche
• 2 tablespoons sliced almonds, toasted (optional)