Gundy Cruzan Style Herring Balls Food

SOLOMON GUNDY

Steps:

• Remove heads and tails from herring.
• Soak herring in cold water for 12 hours or overnight, changing water once or twice.
• Thoroughly clean and skin the herring, taking care to remove all bones.
• Cut into 1 inch squares.
• Tie the pickling spice in a cheesecloth bag.
• In a large saucepan, combine the vinegar and sugar.
• Add the spice bag and boil for 5 minutes.
• Cool.
• In a large glass container, alternately layer the herring and onion slices.
• Pour the cooled marinade over the herring.
• If you want a spicier taste, add the spice bag to the mixture.
• Keep refrigerated.

GUNDY CRUZAN STYLE (HERRING BALLS)

Steps:

• Wash herring, remove bones and skin.
• Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly.
• Garnish with grated carrots, parsley, boiled eggs and diced beets.
• Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing.
• Roll mixture into 1 1/2 inch balls. Serve cold.

GONDI (PERSIAN "MATZO BALLS" WITH CHICKPEAS AND CHICKEN)

Steps:

• To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
• Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
• In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
• In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

NOVA SCOTIAN "SALMON" GUNDY

Steps:

• Cut the salmon into 1-inch (2.5-cm) cubes and place in a bowl. Add the salt, toss to mix, cover, and refrigerate overnight.
• Rinse the salmon cubes under cool water to remove the salt, place in a clean bowl, add cold water to cover, and soak in the refrigerator for 2 hours.
• In a large, widemouthed Mason jar or wire-bale canning jar, place a layer of fish, then a layer of onion slices. Repeat.
• In a covered saucepan, combine the vinegar, sugar, and pickling spice and bring to a boil. Remove from the heat and let infuse for 10 minutes. Discard the bag of spices and pour the boiling mix over the fish and onion. Seal the jar, let cool, and refrigerate.
• Give the salmon and onion a day or two to pickle. They will keep in the refrigerator for up to a month.