Postre

A variety of Serbian slatko, slatko od vi&scaron;anja is a fruit preserve that is based on sour cherries. According to the traditional method of preparation, the sour cherries are cleaned, washed, and pitted, then covered with sugar and left overnight to release their juices. The following day, the mixture is boiled without stirring until it thickens to a syrupy consistency. Another way to make this sour cherry preserve is to cook whole washed and pitted sour cherries in sugar syrup. Unlike other slatko varieties, this one doesn&rsquo;t require the use of lemons or lemon juice since the cherries are sour themselves. If the fruit is more on the sour side, the amount of sugar should be increased. Traditionally, Serbian slatko, which translates as sweet, is offered to show a warm welcome to guests, and it is typically served in small plates or bowls. Since slatko preserves are quite sweet, they&rsquo;re usually accompanied by a glass of water. Other typical accompaniments to slatko include coffee and traditional plum brandy known as &scaron;ljivovica. Apart from being enjoyed as a sweet snack, slatko od vi&scaron;anja is also often incorporated into a variety of desserts.

Slatko od višanja

Slovenia

Slivova juha is a traditional soup originating from the Styria region and the northeast region of Slovenia. This refreshing soup is made with a simple combination of fresh plums, water, milk, millet, and salt. The plums are cooked in water until very tender, while the millet groats are cooked in milk for about half an hour. When the millet becomes tender, it's seasoned with salt, and the cooked plums are added to the mix. Slivova juha is especially popular when there is much to do in the vineyards or fields.

Slivova juha

Śliwka w czekoladzie is a classic Polish sweet treat that combines prunes with melted dark chocolate and (sometimes) toasted nuts. Pitted prunes are optionally stuffed with toasted nuts, usually almonds, and then dipped into melted dark chocolate, ensuring they are thoroughly coated. Crushed nuts, coconut flakes, or sprinkles can be used as toppings. Sometimes the prunes are soaked overnight in rum or brandy, or the alcohol of choice is added to the melted chocolate used for coating the dried fruits. Chilled prunes in chocolate can be consumed as a dessert or a sweet snack. They also make a perfect edible gift for certain holidays. This Polish dessert has been industrially produced since the 1960s.

Śliwka w czekoladzie

&Scaron;ljivopita is a traditional plum dessert prepared by baking plums in the oven. It is a simple dessert made by pitting very ripe plums and arranging them in one or two layers in a baking dish. The plums are sprinkled with sugar and flour and cooked in the oven until they become jammy. &Scaron;ljivopita is eaten lukewarm, traditionally with bread, but these days, it's common to pair it with ice cream.

Šljivopita

Various types of Danish cookies are all united under the name sm&aring;kager. This broad group incorporates traditional and modern varieties which differ in ingredients, shape, and consistency. Today, they are usually prepared with wheat flour and mostly incorporate ingredients such as chocolate, marzipan, dry fruits, different flavorings, and nuts. Even though they are enjoyed all year round, they are an indispensable part of Christmas tradition in Denmark. Industrially produced varieties are usually sold in famous round tins which are traditionally gifted as a Christmas present.

Småkager

United States

Smearcase is a traditional cheesecake variety originating from Baltimore, Maryland. The base for the cake is usually made with a combination of flour, baking powder, sugar, oil, eggs, and salt; while the custardy filling is usually made with a combination of cream cheese, sugar, milk, flour, vanilla, and eggs. As a final touch, smearcase is dusted with cinnamon before serving. When compared with standard American cheesecakes, smearcase should have a lighter and less sugary flavor, while the crust is more cake-like. It's usually cut into large rectangular pieces before serving.

Smearcase

Smetannik is a traditional layer cake. It's usually made with a combination of flour, sugar, eggs, honey, and a sour cream frosting consisting of sour cream, vanilla, cream cheese, and milk. The cake is traditionally made in a deep pan. Once done, it is recommended to let smetannik rest in the fridge overnight, and the next day it's cut into individual pieces and served. Smetannik is especially popular at birthdays and similar festive occasions.

Smetannik

Italy

Sminuzzata imperiale is a traditional griddle cake originating from Friuli-Venezia Giulia. The dessert is made with a combination of flour, eggs, sugar, lemon zest, milk, olive oil, and salt. The flour is mixed with eggs, sugar, salt, and lemon zest. Milk is added until the batter becomes not too runny, not too thick, and it&rsquo;s then cooked in olive oil in a skillet. Sminuzzata imperiale is cooked until set, and it&rsquo;s then served while still warm. It&rsquo;s recommended to serve this dessert with raspberry sauce or black currant jam for extra flavor.

Sminuzzata imperiale

Designated as the official dessert of the state of Maryland, Smith Island cake is a layered cake filled with either icing, fudge, cream, and/or crushed candy bars. The best-known variety is the one with yellow layers and a chocolate icing filling, but the recipes vary in the number of layers, and the cakes can be made with various different flavors.

Smith Island Cake

Bosnia and Herzegovina

Smokvara is a traditional dessert hailing from Herzegovina. It is prepared with a dark-brown dough consisting of fig pekmez&mdash;a thick syrup-like product&mdash;wheat and corn flour, sugar, oil, and water. The dough is shaped into flat disks that are then baked before they are doused in a variety of sherbet that combines pekmez, sugar, and water. Because of its sweetness, smokvara, whose name stems from the local term for figs (smokve), is best paired with strong Bosnian coffee.

Smokvara

Croatia

Smokvenjak is a rather simple, yet delicious dessert originating from the Croatian region of Dalmatia. Sometimes referred to as an "ancient energy bar", it consists of two basic ingredients: figs and grape liqueur known as lozovača. Depending on the location, other ingredients are often added to smokvenjak, such as almonds, walnuts, and fennel. The resulting mass is shaped into a variety of forms depending on the location, and smokvenjak is then left to dry until it is ready for consumption.

Smokvenjak

Smokve zapečene u medu is a traditional dish originating from Dalmatia. The dish is made with a combination of large figs, honey, butter, almonds, and pro&scaron;ek. The figs are fried on all sides in butter. The mixture is drizzled with honey and pro&scaron;ek, and it is then brought to a boil. During the cooking process, the figs are drizzled with the sauce. Once done, they are garnished with ground almonds and served warm as a dessert.

Smokve zapečene u medu

A traditional campfire classic consisting of a roasted marshmallow and a layer of chocolate placed between two graham crackers - that's s'more, its name derived from a contraction of the phrase "some more", because everyone who tasted it was instantly hooked. The credit for the invention of this delicious nighttime snack goes to the Girl Scouts, who first published the recipe in their 1927 book called Tramping and Trailing with the Girl Scouts. That same recipe was credited to a woman named Loretta Scott Crew. The enduring popularity of s'mores is best explained by a few crucial facts - they're easy to make, induce a large dose of nostalgia, and are in the reach of any parent's budget. Today, there is even a National S'mores Day, celebrated every year on August 10.

S'more

El smulpaj, de las palabras suecas smula, que significa miga, y paj, que significa pastel, es un delicioso pastel de miga sueco. Consiste en una mezcla desmenuzable vertida uniformemente sobre frutas y bayas cortadas en cubitos (normalmente arándanos y frambuesas). Se condimenta con azúcar y canela y luego se hornea hasta que está crujiente. Este delicioso postre sueco suele estar cubierto con nata montada, natillas de vainilla o helado. Una miga crujiente y crocante unida a un relleno irresistiblemente dulce y húmedo hacen del smulpaj un postre popular que se sirve en muchos cafés de toda Suecia.

Smulpaj

Traditionally associated with Christmastime, these popular Norwegian doughnuts called smultring are prepared with a dense dough that is usually spiced with cardamom, cinnamon, lemon or orange zest, as well as various liqueurs. They are typically small in size, ring-shaped, and fried in lard. Although they were traditionally enjoyed plain, today these crispy treats are often glazed or dusted with cinnamon and powdered sugar, and are mainly sold at various mobile stands throughout the country. The variety known as hjortetakk (deer antlers) is different in shape only - two notches are made along the edges of the dough before frying in order to visually represent the antlers.

Smultring

Belgium

Available only from September to March, sneeuwballen (lit. snowballs) are traditional Belgian sweet treats consisting of a vanilla cloud that is coated with dark Belgian chocolate and sprinkled with icing sugar. Although the recipe is still a closely guarded secret of the Larmuseau brand, it is known that a perfect sneeuwbal will crack when you bite into it, and it should melt on your tongue. These delicious treats were invented in the early 20th century by August Larmuseau from Ghent.

Sneeuwballen

Snickerdoodles are classic old-fashioned cookies that are rolled in a mixture of cinnamon and white sugar, consisting of butter, sugar, eggs, and flour. They are characterized by their texture (soft or crispy), a cracked surface of the exterior, and a buttery, sweet flavor. The cookies got their name from the German word Schneckennudeln, meaning cinnamon-dusted sweet rolls, and another theory suggest that the name stems from a series of tales from the 1900s that centered around a hero named Snickerdoodle. Snickerdoodles are commonly baked for the holidays, eaten warm or at room temperature and are even better when accompanied with a glass of milk.

Snickerdoodle

Although its name might suggest otherwise, Snickers salad is more of a dessert than a conventional salad, consisting of Snickers bars, whipped cream, Granny Smith apples, and pudding. In order to prepare it, the ingredients are simply chopped, then combined. There are many versions of this salad, with added ingredients such as bananas, buttermilk, sour cream, lemon juice, or crushed pineapple. This unusual dessert is traditionally served in a bowl, and it is a staple at potlucks in Iowa, the place of its origin.

Snickers Salad

Sno-ball is an American dessert originating from New Orleans. It consists of a mound of fluffy shaved ice that is flavored with sweet syrups. They are typically sold from March to October and can be found at numerous sno-ball stands throughout the city. The tradition of sno-balls dates back to the 1930s, when Ernest Hansen and George Ortolano started to use the first ice-shaving machines. Nowadays, there is a huge variety of sno-ball flavors such as kiwi, coconut, wedding cake, chocolate, buttered popcorn, tutti frutti, cream soda, coffee, tamarind, and dozens of other flavors.

Sno-Ball

Japan

Soba boro is a traditional flower-shaped cookie. It&rsquo;s made from buckwheat flour and lots of eggs. This Japanese confection is a part of wagashi (or nanban-gashi) sweets, but it&rsquo;s not as expensive as other types of wagashi. The cookies are very crisp and have a texture that&rsquo;s similar to the Italian biscotti. The word boro in its name is derived from a Portuguese word for cake, bolo. Soba boro cookies are typically served in the afternoon, with a cup of tea on the side. Although soba boro are associated with Kyoto, they can be found throughout the country, and these cookies are often bought as gifts.