A Toast To Boots And Kimos

Diana Helfand
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Wednesday - June 28, 2006
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Hearty congratulations to Rick Kiakona and his brother Jesse, who recently celebrated the 12th anniversary of Boots and Kimos in Kailua.

The restaurant is named for their father George “Boots” Kiakona, and their Uncle Kimo. Kimo was known for his macadamia nut pancakes at his restaurant “Kimo’s Gazebo” on Maui, and helped the two brothers open Boots and Kimos; of course, the specialty of the house is the mac nut pancakes.

The restaurant also features a fraction of Rick’s extensive collection of Denver Broncos memorabilia - he and Broncos’ owner Pat Bowlen are friends.

Rick was born and raised in Hawaii, and he and wife Corinne have three children: Crystal, age 23, who works at the restaurant; Cyra-Anne, age 15, and Ciara, age 12, both students at Kailua Christian Academy. Cyra-Anne is a Kailua Mustangs midget division cheerleader, and Ciara, who loves reading and traveling, hopes to follow in her big sister’s footsteps as a cheerleader.

To round out this family-owned-and-run restaurant, Rick’s mom Mary Ann, “Grandma,” is there with her friendly smile to keep everyone in line!

Of course, the breakfast recipes at Boots and Kimos are closely guarded family secrets, but here is a great breakfast treat that’s fast and delicious!

Cinnamon is one of the world’s oldest known spices. It is mentioned in ancient Chinese writings dating back to 2800 B.C., and in the Bible. There are about 100 different species of cinnamon trees, all with similar taste and aroma. Ceylon and Chinese cinnamon are the two leading commercial varieties.

Ceylon cinnamon is grown in tropical regions such as Sri Lanka, India, Brazil and the Caribbean, and the smooth thin bark is very aromatic.

Chinese cinnamon grows in Southeast Asia, and is cultivated in Indonesia and other Asian countries. The flavor is less subtle, and the bark is thicker than the Ceylon cinnamon. It is less expensive, and this is the type sold mostly in North America.

Cinnamon is sold in sticks, ground powder and as an essential oil. It is used to flavor cakes, cookies, pies and desserts; cinnamon can also be a seasoning for soups, meats, sauces, pastas, and marinades. In France it is used in mulled wines.


* 1/4 teaspoon cinnamon
*1 tablespoon dark brown sugar
* pinch allspice
* 1 1/3 cups apple juice
* 1 tablespoon cornstarch dissolved in 1 tablespoon apple juice
* 2 Delicious apples, peeled, cored and sliced thin
* 1 Bosc pear, cored, peeled and sliced thin
* 4 slices raisin bread
* 1 large ripe banana

Combine cinnamon, brown sugar, allspice and apple juice until well-blended and sugar is melted. Add cornstarch mixture and bring to a boil. Reduce heat to simmer and cook for a few minutes until slightly thickened. Add sliced fruit and cook until fruit is crisp tender and warm. Set aside. Lightly toast raisin bread and arrange on four plates. Spoon fruit syrup mixture over toast and top with sliced bananas.

Makes four servings.

Approximate Nutrition Information Per Serving:

Calories: 185 Fat: 2 grams Cholesterol: 0 milligrams Sodium: 158 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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