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THESE RECIPES come from "Dining at the Cliff House: Food that has delighted guests since 1872," a new cookbook published by the Cliff House Resort & Spa in Ogunquit:

"THIS HEAVENLY-TASTING bisque can last in your refrigerator for a week. Or add champagne and serve as a poolside drink."

CHILLED MAINE BLUEBERRY CHAMPAGNE BISQUE

4 pints Maine wild blueberries

1/2 bottle Champagne

2 cups Chardonnay

1 pint fresh strawberries

1 dash ground nutmeg

4 teaspoons honey

2 tablespoons granulated sugar

Combine all ingredients in a medium saucepan and summer on low heat for 30 minutes. Cool and puree in a blender. Serve ice cold on a hot day.

Yield: 2 quarts

"TRY THIS DELIGHTFUL sauce with its subtle sweetness on chicken."

BLUEBERRY BBQ SAUCE

2 1/2 cups frozen Maine blueberries

1 tablespoon Worcestershire sauce

2 tablespoons apple cider vinegar

1/4 cup light brown sugar

1 cup ketchup

1/4 cup water

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon garlic powder

1 teaspoon salt and pepper

1 teaspoon Tabasco sauce

2 teaspoons whole grain mustard

1 teaspoon red pepper flakes

1. Combine all ingredients in a heavy-bottomed sauce pan.

2. Bring to a boil and then to a low simmer. Allow sauce to simmer and reduce by about half.

3. Puree in blender till smooth.

4. Cool in an ice bath.

Yield: About 1 quart. Keep in refrigerator for two weeks.