Jack London

by Geraldine Duncann ©2009

Jack London, one of America’s greatest novelists, a social advocate and a true renaissance man, was born on January 12, 1876. What better way to celebrate than with some of his favorite foods.

Along with pioneer vintner, Agoston Haraszthy and botanist, Luther Burbank, author Jack London is one of my favorite California folk heroes.  This may in part be due to my family’s close connection with him.  As a boy, my father knew Jack London and often spent summers at the ranch in Glen Ellen. 

Jack taught my father to ride and fish and much to my grandmothers mortification, also to cuss, tell risqué stories and to drink.  My dad always reminisced with great fondness of the lavish meals served in the rustic setting of the Glen Ellen camp where Jack and his second wife, Charmian spent much of their time during the construction of the ill fated Wolf House.

Socialist London’s political views were ahead of his time.  Dying in 1916, he was not to see the ratification of the 19th Amendment in 1920, giving woman the vote in the United States.  He had long been a supporter of a woman’s right to vote and contributed some of his favorite recipes to Mrs. L.O. Kleber, author of The Suffragette Cookbook,” a book published in 1915 to raise money for the suffragette movement.

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Among the recipes he contributed was a dish he called Hawaiian Salad(Lomi-Lomi Salmon), which he had become fond of while in Hawaii.  Other recipes include Savory Rice with TomatoesRoquefort Stuffed Celery and several recipes for oysters including: Oyster SavoriesAnchor Steam Steamed Oysters and Oysters Barbecued with Steam Beer.  It is likely that he developed his fondness for oysters during his early years as an Oyster Pirate in San Francisco Bay.

Unfortunately Jack fondness for life led to his early death at the age of 40.  In his own words:

“I would rather be ashes than dust. I would rather that my spark should burn out in a brilliant blaze than that it should be stifled by dry-rot. I would rather be a superb meteor, every atom of me in magnificent glow, than a sleepy and permanent planet. The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.”

Oysters Barbecued with Steam Beer

by Geraldine Duncann ©2009

This is another method of serving oysters that my father learned from Jack London.  It also uses Anchor Steam Beer as well as a lot of finely chopped garlic.

  • Fresh live oysters in the shell
  • Finely minced garlic
  • Anchor Steam beer
  • Salt and pepper and favorite hot sauce

Scrub the shells of the oysters with a stiff brush under cold running water.  Discard any that are open and do not close when you tap the shell.  Place the oysters, on a rack over the glowing coals of a barbecue.  Leave until they just begin to open.  Using tongues, remove them and with an oyster knife, pry the shells the rest of the way open.  Place the oyster in the deep half of the shell.  Add a pinch of minced garlic and a bit of beer.  Add salt, pepper and hot sauce to taste and return to the barbecue and continue cooking to desired degree of doneness.  SPECTACULAR!

Jack London’s Steam Beer Steamed Oysters

by Geraldine Duncann ©2009

It wouldn’t be Christmas Eve at our house without oysters steamed with Anchor Steam Beer and fresh California Bay Leaves.  This method was taught to my father by Jack London during one of my dad’s visits to Jack’s Beauty Ranch in Glen Ellen.  My father remained an adamant and dedicated advocate of San Francisco’s own Anchor Steam Beer all of his life.

  • Fresh Live Oysters in the Shell
  • 1 bottle Anchor Steam Beer
  • Water
  • 1 or 2 fresh California Bay Laurel leaves

Scrub the shells of the oysters with a stiff brush under cold running water.  Discard any that are open and do not close when you tap the shell.  Place them in a large pot with a tight fitting lid or a steamer.  (if you happen to have a tamale steamer, or set of Chinese steamer baskets, that would work just fine too). Add enough water to make the total amount of liquid come to about two inches deep.  Add 1 or 2 fresh bay leaves.  Cover with the lid and over a high heat, steam until the shells begin to pop open.  Remove from the steamer with tongues and pile into a serving bowl.  Accompany with melted butter, fresh horseradish, Tabasco and of course, Anchor Steam Beer.  Each diner will need an oyster knife and a large cloth napkin or tea towel moistened at one end.

Oyster Savories

by Geraldine Duncann ©2009

Oysters were always a favorite food for Jack London.  He most likely learned to enjoy them during his time as an oyster pirate in his youth.

  • Shucked fresh small oysters
  • Salt and fresh coarse ground black pepper
  • Lean bacon
  • Softened butter
  • Minced garlic cloves
  • Toast triangles or rounds
  • Fresh lemon

Season the oysters with salt and pepper.  Wrap each in a strip of bacon and secure with a wooden toothpick.  Blend minced garlic to taste with the softened butter and spread on the toast triangles.  Place a bacon wrapped oyster on each toast triangle.  Set the savories on a baking sheet and place in a preheated 350°F – (180°C or Gas mark 4) until the bacon is crisp, about 3 to 5 minutes.  Remove from the oven and place on a warmed serving dish.  Squeeze a bit of fresh lemon juice over each.  Garnish with sprigs of fresh parsley or dill weed and wedges of lemon.  Serve hot.