Salmon mousse actually is pretty foolproof if you have a good recipe and a source for good (but not too good to put in a mousse) salmon. It's also not all that good. It was a staple at Jewish brunches as an elevated alternative to the inevitable tuna salad. It's probably old enough to be "retro" now. :) I also associate it with funerals. It's parve so no one has to worry about the time and whether it's meat or milk. It's definitely make ahead compared to soufflé, but the soufflé is a much nicer dish, IMHO.

Soufflé tips: Put a quarter teaspoon of the salt in the egg whites as you're whipping them. It helps them structurally and makes it less likely to fall. If you're having difficulties and are under the gun, and don't care about "cheating", add a little baking powder and a little fine flour (some people just throw in a big spoon of Bisquick, but don't do that. You can taste it and it's not nice). If you have good eggs and a stable oven, you don't need the cheats, though putting some of the salt you were going to use anyway in the egg whites really does help.

You must cover the salmon mousse to go in the fridge. It will pick up odors and flavors like you wouldn't believe.

The salad sounds a bit summery. You could do the same salad by steaming the veg before marinating them. I've made it that way often. It's still a cold salad, but with tooth rather than crunch. I can't figure out how to describe why it seems less cold with the different texture, but it does. Oh! Bonus: It'll be easier for the elders to chew if it's steamed.

Both the soufflé and the mousse cry out for bread. If you don't want to do Islay's suggestion of the croissants croque monsieur style, you could still serve croissants. Maybe warm them slightly. Or any kind of crusty bread in thick slices. Maybe fancy crackers, even. Breadsticks are meant to be crunched separately from the meal, and don't go so well.

Actually, riffing off IC, another way to go would be to serve croques madame as your main. That's Frenchy, and brunchy, and you actually can make the eggs ahead if you're careful, as well as all the other fixings, assemble just before you expect the company, and pop them in the oven. Just before serving, pop the eggs on top and leave in the oven just long enough to warm them up. No more than half a minute. Or make the eggs the normal way, while the sandwiches are in the oven.

I keep thinking you need fresh fruit, but that might not be a big thing there in the Winter. But poached pears or grilled melon maybe?

The desserts all sound fine and plentiful. Hm... maybe with that many you're having a bigger party than I imagined. If it's more than about 10 people, do the mousse. Really.

Maybe croquettes? You can flavor those up however you like, and they can be made ahead.

Thanks for the comments. Croque monsieur was something I didn't think of, but have a recipe for that I have been wanting to try. I think I might do that and forgo any other type of breads and serve some colorful roasted veggies as a side and then the salad. Yes, summery but all that stuff is available out of season. The fruit element would be the cider and the desserts. Maybe I'll offer non alcoholic champagne as an alternative, I have some languishing in the fridge. I also have a squash saute recipe with nuts and cranberries which might go well with the ham and cheese stuff . . . Roasted asparagus would be a nice side too, a treat in winter.

The only things I would have to make for the cookie tray are the mini cupcakes and lebkuchen. The tarts I just make up right before serving with my own home canned preserves and store bought phyllo cups. I was planning on making both sweets (cupcakes and lebkuchen) anyway. So I might forgo the tarts and just do chocolate covered cherries. Gives me an excuse to get a box!

L, all that sounds great. The croque monsieur is so warm and hearty, I think it makes up for the cold salad, whereas the original ideas are summery, too. Any or all of the veg items you said sound good to me.

Soufflés always sink but it doesn't affect the flavour. Once served on a plate you couldn't tell!

Well phooey, I have to rethink. This week, everything we have been eating has ham in it, because we are trying to clean out our freezer and had to figure out how to eat up all the Easter ham leftovers. Ham with pasta, ham in two soups, ham sandwiches . . . etc. So now I'm thinking a strata recipe I have with chicken sausages. Or just one of those hash brown casseroles with a spinach salad on the side. I usually make my strata with a lot of veggies in them, but dad doesn't like most cooked vegetables . . . particularly spinach, which is what I often put in strata . . .

If I do the hash brown casserole, really should maybe do a muffin as a side and then just a cookie tray . . . luckily I have a bag of cookies saved from a work function, already in the freezer. So I can add them to whatever ONE kind of cookie I decide to make.

What a shame! Can you make your strata with a corner without the veg that your father dislikes? Put a carrot disk on top to mark it (and remove it when you serve if your father won't like it).

How about making a twist on the croques monsieur with smoked turkey?

just roast some fingerling potatoes --a little more done than usual as for their age--and make a mock aioli. A fruit salad cut up small. a quiche or egg casserole with ham or bacon. Juices and champagne. smoked salmon/soft cheeses/soft baguette, cookies. asparagus with lemon zest. Have fun.

I'm slowly coming around to maybe doing quiche. Two quiches, one plain or with sundried tomato for picky dad and one with spinach for Christmas coloring. Then I can do the sausages on the side.