I guess when I think about Holiday Brews, I think of two types: a high gravity winter warmer style or a spiced ale.
I recently saw a recipe that I will be brewing this weekend for a sort of a spiced ale. Looks like it can go from pot to glass in about 5 weeks or so.
You might be a lot more advanced than this, but I recently saw this by Charlie Papazian:
Winter Ale
RECIPE FOR FIVE GALLONS
1 lb. Cara-Munich malt
1 lb. honey
½ lb. dark crystal malt
4 oz. black patent malt
4 oz. chocolate malt
4 oz. roast wheat malt
8 lb. light malt extract syrup
1½ oz. Chinook hops, 60 minutes before end of boil
½ oz. Centennial hops, 30 minutes before end of boil
1 oz. Willamette hops, 10 minutes before end of boil
½ tsp. cinnamon, 5 minutes from end of boil
1 tsp. grated orange peel, 2 minutes from end of boil
American ale yeast
¾ cup corn sugar
Bring three gallons warm water to 160°F. Crush grains and steep for 30 minutes. Remove grains and add extract and honey, then bring to a boil. Boil 60 minutes, adding hops and spices at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for two weeks or until finished. Transfer. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.