In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.
1 tablespoon coconut oil (enough to coat the pan–more or less is fine)
4 large pork loin chops
Generous pinch black pepper
1 tablespoon good quality honey
1 tablespoon Sriracha
Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you’re having trouble, let it continue to cook. It will release when it’s browned and ready. Add honey and Sriracha.
Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.
Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.