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Spring Vegetable Plate

Creme fraiche tastes similar to sour cream, but it has a sweeter and more subtle flavor. French and domestic brands are available, but creme fraiche is easy to make at home: In a small saucepan, combine 1 cup nonultrapasteurized heavy cream with 1 Tbs. buttermilk. Place over medium-low heat and heat to lukewarm. Do not allow it to simmer. Remove from the heat, cover and let stand at room temperature until thickened, 8 to 48 hours. The longer it sits, the thicker and tangier it will become. Refrigerate for 3 to 4 hours before using.
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