Bison and Blue Cheese Phyllo Cups with Caramelized Leek and Vincotto Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 lb ground bison
• 1 shallot finely diced
• 50 - 75 grams firm blue cheese (like Ermite)
• 2 tbsp champagne mustard, if you can't find this just use a dijon and mix it with a white wine or champagne jelly (or some actual champagne and a little cane sugar or honey)
• 1 leek, use just the white portion of the leek - chopped into thin slices and then 1/2 the slices
• 1 tbsp butter & 1 tbsp olive oil
• 1 tbsp cane sugar (or white sugar if you don't use natural sugars)
• 2 tbsp cider vingegar (you can use champagne or white wine vinegar if you have to)
• 4 sheets phyllo (defrosted and cut into 3'x3' inch squares)
• 1/4 cup melted butter
• 1/4 cup vincotto (this is a delicsous thick reduced grape vinegar sold in specialty shops, if you can't find it you can substitute a balsamic syrup)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →