For many of you who get engaged this holiday season, it can be difficult to get your head into another season while planning your wedding. This is assuming we’re talking about a spring and summer wedding.

A new trend  next year will be organic popsicle treats using seasonal produce to make luscious flavors like salted cucumber and lime, or Grapefruit Chambord pops. Tomato Soup pops seasoned with Old Bay would put a unique twist on a popsicle, as well as Honeydew and mint pops. These work best if made in bite size servings. This way, they can be butlered to your guests and there’s no mess when the serving is petite.

mini popsicles (image courtesy of foodproof.com)

Another interesting trend is savory cupcakes. This is a growing trend out west and making their way East for casual , yet elegant receptions. Meat Loaf cupcakces with mashed potato icing, lasagna cupcakes, fontina cheese and spinach cupcakes are just a few to get you thinking about how cool that would be instead of the same old plated dinner!

Savory "calzone cupcake", from cupcake project

Culinnovate your wedding reception!