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)
This is a delicous hearty appetizer that is not too difficult to make. You need a mini cupcake baking pan to bake them. If you don’t have one you can form the phyllo cups into purses and use a flat pan.
1Mix the ground bison with the champagne mustard, diced shallot, salt/pepper. Form into small balls (bite sized).
2Push a small cube of the blue cheese into the middle of each bison ball. Make sure the cheese is not showing on the outside of the bison ball.
3Add 1 tbsp of oil to a searing pan, heat and pan sear the balls on all sides (dont’ worry about it being cooked through you just want a nice sear).
4Caramelize the leeks:
5Add the butter and oil to the pan, add the leeks and saute till tender. Add the sugar and continue to saute until the sugar is absorbed. Add the vinegar and saute until it is absorbed and the leeks are a nice caramel color. Set aside.
6Butter each cup in the muffin tin, add 2 sheets of the cut phyllo to each cup. You don’t have to butter the sheets, the bison should moisten them enough to hold their shape and the layers together.
7Add the bison ball and the leek to each cup, pour a small amount of the vincotto to each cup.
8Fold the top of the phyllo onto the top of the mixture, trying to close in the phyllo cup as much as possible. Trim away any excess phyllo.
9Bake at 375 until golden brown. Remove and serve.